Vegan Honeycomb Tiffin

I think it’s about time I shared my Honeycomb Tiffin recipe because every time I make people just rave about it. It gives me such a buzz that I want to share the tiffin love with everyone.

So what is tiffin? I’m shocked that so many people haven’t had this chocolatey treat grace their taste buds, and a lot don’t even know what it is! Well it’s simply a traybake that contains biscuits (usually digestives), sultans or raisins then smothered in chocolate. Fun fact, it’s so good that Prince William requested it to sit alongside the traditional fruit cake at his wedding.

Be warned, this no-bake recipe is simple yet messy. I also can’t guarantee that the odd biscuit won’t slip into your mouth or the chocolatey spoon won’t be devoured several times-it’s just too irresistible.

I don’t know anyone who wouldn’t like this rich, gooey treat. It’s got a bit of a crunch from the biscuits, the homemade honeycomb acts like a luxurious binder and then it’s coated in chocolate. Dreamy!

You’ll need to make some honey-comb before getting cracking with this recipe. My go-to is this video by Bosh, it’s super easy to follow!


  • 200g crushed vegan digestive biscuits
  • 100g dairy-free spread (flora is good)
  • 2 tbsp soft brown sugar
  • 4 tbsp unsweetened cocoa powder
  • 4 tbsp golden syrup
  • 1 tsp vanilla extract (or your choice of coffee, peppermint, orange extract etc)
  • 100g honeycomb (keep some to decorate the top with)
  • 100g dairy-free chocolate, melted (Bournville is my go-to)


1. Grease and line a 20cm square tin with baking paper. A spring form tin is ideal for this recipe because it makes it easy to remove once set.
2. Melt the chocolate, butter, syrup and salt together in a glass bowl over the hob, and stir in the cocoa powder. Pop to one side while you complete the next step.
3. Start smashing up the biscuits in a freezer bag or large bowl. I used the end of a rolling pin to get them into nice small pieces. You want chunks rather than crumbs, so take it easy. Crush up some of your pre-made honeycomb and add to the mixing bowl.
4. Pour the melted chocolate mixture over the dry ingredients, and stir together. Spoon into the tin and press down with the back of a spoon, so that the mixture reaches into the corners and smooth across the top.
5. Melt the next lot of chocolate for the topping, and stir in the butter and golden syrup. Once melted and mixed well, spoon over the mixture in the tin, giving it a little jiggle to ensure the chocolate is level. Pop in the fridge and leave to set.
6. After allowing to set for a couple of hours, remove from the fridge and lift out onto a chopping board. Using a large knife, cut the tiffin into 16 squares.

Finally devour with a nice cuppa.

Let me know if you have a go at the recipe, either tweet me or tag me on insta!

Char xo

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