The final recipe from Gelf's picnic picks is a classic crowd-pleaser - oaty nutty chocolate 'Tiffin' 🍫 Made with dark chocolate, nuts and dried fruit - this Tiffin recipe gives a family favourite a virtuous twist! Ingredients: -75g jumbo oats -50g skinned whole almonds, roughly bashed or chopped -50g pumpkin seeds -25g sunflower seeds -150g dark chocolate (at least 70% cocoa solids), broken into chunks - 50g coconut oil -100g raisins or chopped dried apricots -2 (half-thumb-sized) pieces of preserved ginger, excess syrup drained off, finely chopped Method: Preheat the oven to 200 C/Fan 180 C/Gas 6. Line a baking tin or dish, about 20 x 15cm, with baking paper or foil. Spread the oats, almonds and seeds on a large baking sheet and toast in the oven for about 8 minutes, checking often, until the oats are crispy and the nuts are lightly browned. Tip onto a plate and leave to cool a little. Put the chocolate chunks and coconut oil into a bowl over a pan of simmering water, or in a small saucepan over a very low heat, to melt very gently. Just before the chocolate is fully melted, remove from the heat and stir in the toasted oats, nuts and seeds (it’s okay if they’re still a bit warm, but they shouldn’t be oven-hot). Add the raisins or chopped apricots and the ginger. Spread the mixture evenly in the prepared tin and leave to set in the fridge. Cut into squares when completely cold. Read the full blog via the link in our bio 🔗