Chocolate Tiffin

Made with ground almonds and NKDLIVING Granulated Erythritol to lower the carbs, these tasty tiffin bites make for a lovely treat when you’re in the mood for something sweet. 

Don’t be put off by the number of steps - the tiffin comes together really easily and can be stored in the fridge for up to a week. A great one for snacks and celebrations (and guaranteed to be devoured by all). 

• Makes 18 bites
• Prep time: 30 minutes

INGREDIENTS:

Cookies:

• 60g butter or coconut oil
• 3 egg yolks
• 200g ground almonds
• 60g NKDLIVING Granulated Erythritol
• 5 drops NKDLIVING Vanilla Stevia Liquid

Chocolate Caramel Sauce:

• 50g butter
• 150ml double cream
• 100g NKDLIVING Granulated Erythritol
• 80g dark chocolate - chopped
• 6 drops NKDLIVING Caramel Stevia Liquid

Tiffin Cake:

• 100g unsalted butter
• 20g cocoa powder
• 50g NKDLIVING Erythritol Gold
• The cookie mix
• chocolate caramel Sauce mix
• 100g 85% dark chocolate
• 30g chopped pecans 

METHOD:

1. Preheat the oven to 170C.
2. To make the cookies - melt the butter and allow to cool for a moment before adding all of the other cookie ingredients. Mix well until a crumbly biscuit dough forms. Then use your hands to work the mixture into balls.
3. Line a baking tray with parchment, then place the balls onto the paper, using a wooden spoon to push them down into a cookie shape. 
4. Place the cookies in the oven for 10 minutes. Remove and allow to cool. 
5. Make the chocolate caramel sauce - put the butter, cream and NKDLIVING Granulated Erythritol in a nonstick saucepan and simmer until everything gently melts together. Add the chocolate and stir to melt. Leave to cool slightly, then add the stevia liquid. You should have a nice glossy sauce. 
6. Line a small square or rectangular tin and break up the cookies into small chunks in a bowl.
7. To the pre-made chocolate caramel sauce, gently melt in the butter, cocoa powder and NKDLIVING Granulated Erythritol (adding a bit more heat if you need). 
8. Tip the sauce into the biscuit mix and stir to combine. Press it into the tin, pushing down slightly with the back of a spoon. 
9. Break up the dark chocolate and melt in the microwave for 1 minute. Pour the melted chocolate over the cookie mix and top with chopped pecans. Place in the fridge to set for a minimum of 1 hour before cutting into bites.