Chocolate Protein Tiffin

There’s a kind of magic in recipes that don’t require an oven, isn’t there?

Especially when they deliver something as rich and satisfying as this Chocolate Protein Tiffin.

It’s got everything you’d want in a sweet treat—crunchy biscuit pieces, chewy raisins, a little nuttiness from seeds, and, of course, layers of velvety chocolate.

Whether you’re looking for a snack to power through your day, a post-gym pick-me-up, or just something indulgent to nibble on with a cuppa, this recipe ticks every box.

Plus, it’s as fun to make as it is to eat, and endlessly customisable to suit whatever you’ve got in the cupboard.

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Chocolate Protein Tiffin recipe:

• 280g digestive biscuits
• 120g soya crispies
• 60g raisins
• 30g mixed seeds
• 250g butter
• 45g cocoa powder
• 60ml maple syrup
• 200g dark cooking chocolate
• 1 tbsp coconut oil

Perfecting the Tiffin Texture

When it comes to tiffin, the texture can make or break the experience.

You’re aiming for a wonderful balance: crunchy bits of biscuit, chewy raisins, and crisp soya pieces, all held together by that silky chocolate coating.

This isn’t the time to skimp on ingredients like mixed seeds—they bring a lovely crunch and a subtle earthy flavour that pairs beautifully with the sweetness of the chocolate.

I always feel like the best bites are the ones where you get a bit of everything, so make sure your mix is evenly combined for maximum flavour harmony.

Why Dark Chocolate Is a Game-Changer

Dark chocolate truly is the star of the show here.

It brings a bold, rich flavour that cuts through the sweetness of the maple syrup and raisins, creating a treat that’s indulgent but not overly cloying.

Using dark cooking chocolate ensures that it melts smoothly and sets with a glossy finish that’s irresistible to the eye—and the taste buds.

Of course, you can use milk chocolate if that’s your preference, but there’s something undeniably sophisticated about dark chocolate that makes this tiffin feel a little more grown-up.

The Protein Boost You Didn’t Know You Needed

Who says indulgent treats can’t be functional too?

The addition of soya crispies and mixed seeds not only enhances the texture but also turns this chocolate tiffin into a sneaky source of protein.

It’s the kind of snack that keeps you going without leaving you feeling heavy.

I love how this recipe effortlessly combines indulgence with nutrition—perfect for those moments when you want to treat yourself but still feel good about it.

And because the protein elements are hidden so well, this is also a great way to sneak some extra nutrients into your diet (or your kids’).

Customising Your Chocolate Protein Tiffin

One of my favourite things about making tiffin is how forgiving and flexible it is.

Got leftover nuts in the pantry? Toss them in.

Not a fan of raisins? Swap them out for dried cherries or cranberries.

Want a bit of crunch with a salty twist? Crushed pretzels are an amazing addition.

This is a recipe that invites you to get creative and make it your own.

Just be mindful of keeping the ratios balanced—you want enough melted chocolate mix to coat everything thoroughly.

Oh, and if you’re feeling fancy, a sprinkle of sea salt on the chocolate topping works wonders!

How to Make This Recipe

Step 1: Melt the chocolate base

Start by gently melting the butter, cocoa powder, maple syrup, and 100g of the dark cooking chocolate in a saucepan over low heat.

Stir constantly to ensure everything melts evenly into a smooth, glossy mixture.

This step always feels like a little alchemy to me—watching those ingredients transform into liquid chocolate gold is so satisfying.

Keep the heat low to avoid burning the chocolate, and take your time—it’s worth it.

Step 2: Smash the biscuits

Now, grab those digestive biscuits and let out some stress!

Place them in a bowl or sandwich bag and use a rolling pin to smash them into chunks.

Aim for a mix of small and larger pieces for that perfect texture.

This is one of my favourite parts of the process—there’s something so therapeutic about smashing biscuits, isn’t there?

Step 3: Combine the dry ingredients

In a large mixing bowl, combine the crushed biscuits, soya crispies, raisins, and mixed seeds.

Then pour in the melted chocolate mixture.

Stir until everything is coated evenly—it might take a bit of elbow grease, but trust me, it’s worth it.

This step always makes me feel like I’m creating a masterpiece, watching the dry ingredients transform into something magical with the addition of chocolate.

Step 4: Press into a dish and chill

Grease a square or rectangular dish and transfer the mixture into it.

Use the back of a spoon to press it down firmly and evenly—this ensures your tiffin holds together well once it’s set.

Pop the dish into the fridge and let it chill for at least an hour.

Resist the urge to peek too soon; good things come to those who wait!

Step 5: Add the chocolate topping

Once the base has set, it’s time to level up.

Melt the remaining 100g of dark cooking chocolate with the coconut oil.

The coconut oil helps the chocolate set with a glossy finish, making your tiffin look as good as it tastes.

Pour this mixture over the chilled base and spread it out evenly.

Return it to the fridge for another hour to set fully.

Step 6: Slice and enjoy

When everything is set and ready, take the tiffin out of the fridge and slice it into squares.

This is always the moment of truth, and it’s so satisfying to see those neat little squares with their perfect layers of chocolate and crunchy goodness.

Store them in an airtight container—if they last that long!

Frequently Asked Questions

Can I use milk chocolate instead?

Absolutely! If you prefer a sweeter flavour, milk chocolate works well, but the result will be less intense.

Dark chocolate balances the sweetness perfectly, so adjust to your taste.

How long does tiffin stay fresh?

Tiffin will keep for several days in an airtight container in the fridge.

It’s a great make-ahead treat that stays delicious all week.

Can I freeze tiffin?

Yes, tiffin freezes beautifully.

Slice it into portions, layer the squares with parchment paper, and store them in an airtight container.

Defrost in the fridge when you’re ready to indulge.

What can I substitute for soya crispies?

If you don’t have soya crispies, puffed rice or crushed cornflakes make excellent substitutes.

They’ll keep that light crunch intact.

How can I make this gluten-free?

Simply swap the digestive biscuits for a gluten-free alternative.

The rest of the ingredients are naturally gluten-free, so it’s an easy adaptation.

And that’s it for this Chocolate Protein Tiffin recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

I absolutely love seeing what you create, so if you try this recipe please tag me on Instagram.

As always, I’d love to hear what you thought, so feel free to leave comments, questions or anything in between here, or message me directly via my socials.