This always goes down very well on retreats with stem ginger, cacao and dark chocolate. There is another tiffin recipe on the website which could be a bit more chunky and made with hobnobs instead of Nairn’s dainty gluten-free oat biscuits…Anyway, this makes a nice bite to have after the very hearty Shepherdess Pie, a first night of the retreat ritual here.

Ingredients serves 5-6

100g vegan ‘butter’ cubed, plus extra for the tin Pure do a good one, or flora too, or use vitalite or pure marg otherwise
2 tbsp caster sugar
2 tbsp syrup from the stem ginger jar
4 tsp cocoa powder
200g Nairn’s Stem Ginger biscuits (one packet), crushed
3- 4 balls of stem ginger chopped into small pieces
100 g (one bar) 70% dark chocolate


  1. Butter and line a 15-20cm tin with baking parchment. In a large saucepan, melt the butter, sugar, syrup and cocoa. Stir through the biscuits and stem ginger
  2. Pour the mixture into the prepared tin and press down, then smooth the top with the back of a spoon. Heat the chocolate in a bain marie (bowl over a not-too-full pan of simmering water), then pour over the mixture in the tin. Use a palette knife or spoon to smooth over, so it’s completely coated in chocolate.
  3. Put the tin into the fridge and leave for about 2 hrs to set, or overnight. Run a kitchen knife under the hot tap then cut into squares.