320g dates (soaked in boiling water for 10 minutes and drained)
150g peanut butter (plus 2 tablespoons for swirling on top)
25g cacao powder
80g crushed biscuits
70g raisins
60g pistachios (roughly chopped)
180g chocolate
3 tablespoons of coconut oil
Directions
In a food processor, blitz your drained dates, peanut butter and cacao powder until a paste is formed.
Empty paste into a mixing bowl and fold in your crushed biscuits, raisins and chopped pistachios.
Line or grease a square or rectangular baking tin, and empty your mixture into it.
Flatten the mixture down firmly.
Melt your chocolate in a microwave with 2 tablespoons of coconut oil in 30-second increments, and then pour onto your tiffin to cover completely.
Next, melt your 2 tablespoons of peanut butter in the microwave with 1 tablespoon of coconut oil for 30 seconds.
Pour the melted peanut button onto the chocolate tiffin in lines, and then using a knife draw lines through the mixture the opposite way to create the swirls.
Place in freezer to set for 30 minutes before slicing into triangles, and enjoying.
