1: Put the coconut oil in a bowl set over a saucepan with water, bain marie style.
2: Break in the chocolate and place the saucepan over medium heat, gently heating and stirring occasionally until melted.
3: Remove the bowl from the saucepan and finely zest over the lemon and orange.
4: Stir the zest into the chocolate mix before folding in the dried mango, pineapple, and desiccated coconut.
5: Set aside 15 Nice biscuits and break the remaining biscuits into the tiffin mix.
6: Combine everything thoroughly before transferring into a 20cm square silicone mold or lined tin.
7: Level off the surface and lightly press 3 rows of 5 biscuits on top.
8: Place in the fridge to fully set.
9: Once set, remove from the fridge and cut into biscuit-sized slabs.
