Dark chocolate tiffin (v)

An easy, rich, high-chocolate dish.
Adapted from this recipe.
Makes 12 - 14 small slices; double quantities for a bigger batch.

Original post (with pictures) here.

50g non-dairy spread (I used nuttelex)
1 tbsp golden syrup
1 tbsp brown sugar
1.5 tbsp cocoa
100g digestive biscuits
40g dried ginger, chopped small
25g raisins
100g dark (or dairy-free) chocolate

1. Melt the non-dairy spread, golden syrup, brown sugar and cocoa in the microwave or over the stove top, on low heat and stirring regularly.
2. Crush the digestive biscuits roughly in a plastic bag, and then add to the melted sugar mix along with the dried fruit. Mix well.
Line a loaf tin (or square baking pan) with non-stick baking paper and then transfer the tiffin mix to the tin. Press down evenly. Refrigerate for at least one hour.
3. When the tiffin base has chilled, melt the dark chocolate in the microwave or over the stove top and pour over the base. Return to the fridge to set (at least two hours) before cutting into slices.

This will keep well in the fridge and can be frozen.