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Chocolate, avocado and raspberry tiffin


Makes: 16 squares
timePrep time: 20 mins
timeTotal time:
Chocolate, avocado and raspberry tiffin
Recipe photograph by Kate Whitaker

Chocolate, avocado and raspberry tiffin


Makes: 16 squares
timePrep time: 20 mins
timeTotal time:

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Nutritional information (square)
Calories
274Kcal
Fat
16gr
Saturates
7gr
Carbs
28gr
Sugars
25gr
Fibre
2gr
Protein
4gr
Salt
0.1gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 25g pumpkin seeds
  • 3 tbsp runny honey
  • 300g dark chocolate, broken into pieces
  • 200g milk chocolate, broken into pieces
  • 1 really ripe, soft avocado
  • 75g digestive biscuits
  • 1 x 100g pack pistachio kernels
  • 1 x 75g pack dried cherries
  • 150g raspberries

Step by step

  1. Brush an 18cm square tin (or a similar sized plastic container) lightly with oil, line with clingfilm or baking paper and brush again. Put the pumpkin seeds in a dry frying pan and toast over a medium heat, stirring occasionally, until they start to ‘pop’ and smell nutty. Tip onto a plate to cool.
  2. Put the honey and both types of chocolate in a bowl set over a pan of barely simmering water and melt together, stirring now and then. Meanwhile, scoop the avocado flesh into a mixing bowl and mash it well with a fork.
  3. Chop the biscuits, cherries and pistachios into small pieces and add them to the avocado, reserving a tablespoon of nuts. Mix in the melted chocolate.
    Tip
    Did you know avocado adds a luscious creaminess to bakes, and means you don’t have to use butter?
  4. Spoon the mixture into the prepared tin, scattering three quarters of the raspberries into the mix as you spoon it in. Scatter the pumpkin seeds, the remaining nuts and raspberries on top. Cool, then chill for a few hours, or ideally overnight.
  5. To serve, remove the tiffin from the fridge for 30 minutes before slicing; use a large knife to cut it into squares. The tiffin keeps for 2-3 days in the fridge.

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