Her-Bivore Blog

Oreo Chocolate Tiffin

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Vegan Oreo Rocky Road Recipe

Oreo Chocolate Tiffin

Oreos have gained themselves a bit of controversy in the vegan world. While they ARE vegan by all ingredient accounts, the company who owns them haven’t stated that they are suitable for vegans as there is a cross contamination risk with milk products, as the factory in which they are made also makes products which do contain milk.

While the company has stated this makes them unsuitable for vegans, by definition they are a safe for vegan biscuit, but not suitable for those with a severe dairy allergy. Controversy aside, let's get back to the delicious tiffin!

Someone asked me the other day what the difference is between a rocky road and a tiffin, and why I was choosing to base my recipe off the idea of tiffin. I couldn’t answer them, and after some crucial research, there isn’t really a difference! It’s generally widely accepted that the addition of marshmallows is what changes a tiffin into a rocky road, so if you add marshmallows to yours then you can call it rocky road instead!

You can put in whatever you like to this recipe. You can add nuts, vegan marshmallows or any type of dried fruits depending on your taste, just take out a few Oreos if you’re adding a lot of other ingredients so you still get a delicious chocolatey coating on everything.

To make a gluten-free version, you can just replace the Oreos with gluten free digestives (usually found on the ‘free from’ section of any large supermarket).

This recipe would also work with any other vegan biscuit, I want to try it with bourbons, digestives or biscoff!

You’ll notice this is a no-bake dessert too, which is something I love about it. It’s perfect for days when you just don't want to have to put the oven on to make something delicious and it’s also great for making with kids and they really can help at every step of the way (especially eating it).




Yield: 12 portions

Total Time: 30 minutes


  • 200g (1.3 cups) vegan dark chocolate

  • 3 tbsp golden syrup

  • 120g (1/2 cup) vegan margarine

  • 170g (15 Oreos) Oreos

  • 75g (1/2 cup) Raisins 


  1. Gently heat your chocolate and margarine in a bowl over a pan of hot water, ensuring it doesn’t get too hot and that your bowl isn’t touching the water.

  2. Break your Oreos into small pieces. (If you’re using vegan marshmallows, nuts or any larger dried fruits you’ll want to cut them up too.)

  3. In a bowl, mix your chocolate mix and your dry ingredients together until combined. Then press down into a 9×9 inch tray lined with baking parchment.

  4. Allow to cool completely, cut with a hot knife and enjoy! Store in an airtight container in the fridge.



What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.


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Written by Amy Northwood
My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
You can find me on Instagram

Amy Northwood - Her-Bivore