Chocolate layered Tiffin

by Christianne

I posted this photo on Facebook this week and have never received so many likes and wants for a recipe.

I have been messing about with various chocolate cakes recipes and I absolutely love this, its got the crunch with the popped quinoa in the base, the chewy middle and the gouey chocolate topping. Its a really fun recipe too and requires no cooking!

So devine, and so healthy!

Here it is…


Chocolate Topping
1 cup raw cacao

2 tbsp date syrup

3 tbsp coconut oil

½ cup almond milk

Middle layer
1/2 cup almonds

1/2 cup cashew nuts

½ cup coconut oil

¼ cup honey

¼ cup unsweetened almond milk

1 tsp vanilla essence

Base Crunch

1 cup popped quinoa

10 Medjool dates

1 cup raw cacao

3 tbsp Almond milk
Preparation Method

Blend the base layer with the dates, raw cacao and almond milk.
In a pan heat the quinoa on a low heat until it makes a popping sound ( or you can buy popped quinoa )

Take the blended mixture out of the blender and stir in the popped quinoa.

Spread your base layer in an 8” tin and place in the freezer.

Next, blend all your middle layer ingredients in a blender and then take out your base from the freezer. Spread the middle layer evenly.

Lastly blend your top layer and spread over the other two layers. Place in the freezer for 30 minutes until ready to eat.

Keep in a fridge for up to 4 days.

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