Line a deep tin with non-stick baking paper.
Put the margarine, coconut sugar, cocoa and agave nectar/golden syrup into a pan and heat until melted down.
Add Lizi’s Organic Granola and the dried fruits.
Scrape into the lined tin and press down gently to mould.
Put in the fridge for at least two hours to set.
Melt down the 225g vegan chocolate, adding ¼ tsp of vegetable oil. Pour on top of the set tiffin and smooth over.
Chill in the fridge for at least an hour before cutting into squares with a sharp knife.
Store the squares in the fridge as it softens quickly at room temperature.
Recipe courtesy of Lizi’s Organic Granola: RRP £4.00 for 400g, available from Waitrose.