Cherry And Almond Tiffin

I really hate food waste, I have a compost bin for all my fruit and veg peelings and a freezer full of bits that I somehow manage to turn into “Bitsa Meals” (a meal consisting of bits-a this and bits-a that). So when I discovered half a packet of oaty biscuits in the cupboard that where perilously close to going out of date and the top few had gone soft (they went out for the birds) I decided to use the rest up in a few batches of Tiffin. Great idea, but I didn’t have any raisins or sultanas. I did have a few left over Glace Cherries that I couldn’t bring myself to throw away though . . . two birds, one stone I thought. I love nuts and always have them in the house for snacking on and almonds, cherries and dark chocolate are a match made in heaven in my opinion so I got to work creating my version of Tiffin.

This recipe is so easy and requires no baking, just a bit of patience while it sets. Though you do end up with a fantastically chocolatey bowl and spoon to lick to keep you going while you wait. There is no added sugar, all the sweetness comes from the cherries and the biscuits and it’s so rich you really don’t need a massive amount to satisfy a sweet tooth. I wont pretend it’s healthy, but we can tell our guilty consciences that it’s maybe better than a super sweet, branded chocolate bar. Maybe.

They freeze really well in an airtight container, then just get a piece out to defrost whenever you fancy a chocolate hit.

Ready in 40 mins (10 mins prep, 30 mins chill)


  • 100g of glace cherries, or sour cherries if you can find them
  • 50g of almonds
  • 150g of dark chocolate (70% cocoa at least is best)
  • 4 or 5 oat biscuits


  • Spray a small dish (I use a loaf tin) with Fry Light or something similar or lightly grease with butter and line with a strip of baking paper running along the middle and up two sides. This will make getting it out of the tin later a little easier – Pic 1
  • Roughly chop the cherries and almonds. Put the nuts into a polythene bag and crush with a rolling pin for smaller pieces if you don’t like it chunky – Pic 2
  • Break up the chocolate into pieces and melt, either in the microwave or over a bain-marie (if microwaving check and stir it every 30 seconds, you don’t want it to burn)
  • Once the chocolate is melted, add in the chopped nuts and cherries and crumble the biscuits into the bowl. – Pic 3
  • Give it a really good mix, you want every mouthful to have a bit of everything in it, and pour into your lined tin.
  • Press the mixture into the corners and spread out evenly with the back of a spoon. It will feel like you don’t have enough mixture, but you do, just keep spreading it about. – Pic 4
  • Chill in the fridge for about half an hour, then lift out using the flaps of the baking paper and cut into 10-12 pieces.
Pic 1
Pic 2
Pic 3
Pic 4

They freeze really well in an airtight container.

5 thoughts on “Cherry And Almond Tiffin

  1. I can definitely vouch for the Eggs in Hell, a truly comforting and hearty brunch dish that keeps you going back for more. Can’t wait to try some more dishes now. Thank you Sarah for coming up with such good ideas.

    Liked by 1 person

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