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Oaty Nutty Chocolate 'Tiffin'

A virtuous way to enjoy chocolate (or a chocolate-y way to enjoy virtue).


Preheat the oven to 200 C/Fan 180 C/Gas 6. Line a baking tin or dish, about 20 x 15cm, with baking paper or foil.

Spread the oats, almonds and seeds on a large baking sheet and toast in the oven for about 8 minutes, checking often, until the oats are crispy and the nuts are lightly browned. Tip onto a plate and leave to cool a little.

Put the chocolate chunks and coconut oil into a bowl over a pan of simmering water, or in a small saucepan over a very low heat, to melt very gently. Just before the chocolate is fully melted, remove from the heat and stir in the toasted oats, nuts and seeds (it’s okay if they’re still a bit warm, but they shouldn’t be oven-hot). Add the raisins or chopped apricots and the ginger.

Spread the mixture evenly in the prepared tin and leave to set in the fridge. Cut into squares when completely cold.


The lovely tiffin squares are quite ‘melty’ on a warm day. For a more portable version, omit the coconut oil and ginger. Once the toasted oats, nuts and seeds are cold, mix them with 100g each chopped chocolate and raisins. You can carry a tablespoonful or two in a small snack box or tiffin tin.

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Makes 15–18

75g jumbo oats

50g skinned whole almonds,

roughly bashed or chopped

50g pumpkin seeds

25g sunflower seeds

150g dark chocolate (at least 70% cocoa solids), broken into chunks

50g coconut oil

100g raisins or chopped dried apricots

2 (half-thumb-sized) pieces of preserved ginger, excess syrup drained off, finely chopped