Blog-entry
Breakfast by Bella

Throwback to school...tiffin style!

I went into a cafe to grab some soup the other day. As I counted out my pennies I noticed that beyond my hand, glaring at me...

I went into a cafe to grab some soup the other day. As I counted out my pennies I noticed that beyond my hand, glaring at me, were tiffins. They instantly reminded me of school. A tiffin was always my dessert of choice from the sweet section of the canteen. This very thought got my brain waves jumping as my eyes widened and the light in my head beamed: "what about raw tiffins?" I was so caught up in my trance that the lady behind the till had to shout at me. I looked up and around and noticed a few disgusted faces; I was holding up the queue. Oopsy!

I have only recently started exploring the raw dessert world, so I was excited to put my idea to the test. I thought it would be really difficult to create a raw tiffin. In fact the thought of making most sweets in raw form seems difficult to begin with, so I started with the basics. I asked myself: what is a tiffin? It is biscuits, sugar, raisins, coconut and chocolate. The tiffins at school also had cherries in them. Luckily I had my last few cherries knocking about in the fridge. 

Digestives are usually the classic biscuit for a tiffin. I developed this part first, by complete mistake. The night before my tiffin escapades, I had been experimenting with raw mince pie cases using soaked almonds and agave syrup. As I hadn't lined my muffin tray with baking paper before placing a sticky almond and agave mix into the fridge overnight, they definitely weren't going to make it as mince pie cases. So after I spoon-gnawed the mix out of the muffin tray, I realised that I had ready crushed plant based "digestives". Would ya look at that! It was fate, as was the mess on my kitchen counter. Don't worry, the recipe contains a far simpler method ;)

Once I had figured out the "digestives", I was ready to make the tiffin. To be honest, this part was fairly easy. I always knew that dates would be my go to fruit. They have a delicious caramel like flavour and taste simply divine when mixed with cacao. They would always make for the ultimate tiffin because they are a fab source of vitamins and minerals. The rest just fell into place from there as the only other components I needed were coconut, raisins, cherries and a raw chocolate topping; perfect!!

I was very pleased with the way my no bake tiffins turned out. They are truly delicious. In fact the day after making them, I took one to work for an afternoon snack. My morning train journey from Surrey to London Waterloo is approximately 43 minutes (dependant on signalling dramas). At approximately 15 minutes in to the journey, I allowed myself one bite of the tiffin. Well, what a mistake that was. I told myself that I would save the rest until at least mid morning, but I couldn't do it. I tried, I REALLY tried to fight the urge. As I was looking out the window, the angel on my shoulder was shouting at me: "DO NOT EVEN LOOK AT YOUR BAG!". The next 2 minutes were torturous and I couldn't take it any longer. I had another bite...and another. Before I had got half way through my train journey, the tiffin was gone. Man it was good!! The thought still brings on a Homer Simpson style drool. 

If you'd like to make no bake tiffins, then I invite you to the Breakfast by Bella recipe page for the recipe.

Happy raw baking ;)