Vegan Tiffins – Chocolate Biscuit Fridge Cake

Happy Valentine’s Day, y’all!

I reckon everyone’s havin’ a downright lovely evenin’, filled with some mighty fine vittles. Don’t matter if you’re celebratin’ with your sweetheart, your best friend, or just by yourself!

Here are some of my favorite Valentine’s goodies, all of ’em vegan, bless your heart! We got Raspberry Chocolate Cake Pops, Rhubarb Custard Tart, and Candied Almond Whipped Chocolate Truffles.

Now let me introduce y’all to my brand spankin’ new vegan treats – our Scottish no-bake chocolate biscuit fridge cake. This ain’t just lip-smackin’ delicious and addictive – it’s easy as pie to make too.

You can whip this up faster than a jackrabbit can run, stick it in the icebox to firm up, and then you’re ready to roll!

If y’all give this recipe a try at home, don’t forget to tag your picture #myvibrantkitchen on Instagram. I sure do love seein’ all your brilliant handiwork. And remember now, sign up for My Vibrant Kitchen’s newsletter to get the freshest recipes, vegan lifestyle tips and travel tales delivered straight to your mailbox.

Vegan Tiffins – Chocolate Biscuit Fridge Cake Recipe

Vegan Tiffins – Chocolate Biscuit Fridge Cake

Prep time:

15 mins

Cook time:

2 hours

Total time:

2 hours 15 mins




  • 120 g margarine
  • 4 Tbsp golden syrup
  • 1 Tbsp white caster sugar
  • 4 Tbsp cocoa powder
  • Pinch of salt
  • 200 g rich tea biscuits
  • 75 g raisins
  • 100 g chocolate
  • 1 Tbsp soy milk


  1. Place the biscuits in a plastic bag, seal it and crush with a rolling pin. You want mainly small crumbs and a few slightly bigger chunks.
  2. Add the margarine, golden syrup, sugar, cocoa powder and salt to a sauce pan and let it melt on medium heat. Take it off the heat and stir in the biscuit crumbs and raisins. Mix well until everything is fully coated and sticks together.
  3. Firmly press the mixture into a dish lined with baking paper until flat and even. I used a 22 by 12cm sized dish, you can double the recipe for a bigger dish or just make slightly flatter tiffins.
  4. Melt the chocolate in a water bath, aka bain-marie and stir in the soy milk.
  5. Pour the melted chocolate on top of the tiffin layer and spread evenly. Refrigerate for at least two hours, then cut into squares. Enjoy!

If you are on the hunt for some delicious and vegan-friendly dessert options, I’ve got you covered. I would love to recommend a few of my other dessert recipes that you can try.

First up, we have my Vegan Rhubarb Custard Tart recipe. This unique tart combines the tartness of rhubarb with a smooth custard filling – it’s really a game-changer!

For an irresistible bite-sized treat, check out my Vegan Chocolate Raspberry Cake Pops recipe. These cake pops are not only cute but pack serious flavor with chocolate and raspberry coming together in perfect harmony.

If you’re after something decadent, my Vegan Candied Almond Whipped Chocolate Truffles recipe is as indulgent as they come!

And of course, who can resist the timeless combination of chocolate and peanut butter?

That’s where my Vegan Chocolate Peanut Butter Cupcakes recipe comes into play. No matter which one you choose to make first, I’m sure these vegan desserts will not disappoint!

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