Place biscuits in a plastic bag.
Seal the bag and crush the biscuits to small pieces.
In a sauce pan add coconut oil, syrup and cacao powder.
When melted, add 50g dark chocolate and 1 tsp sugar.
When the chocolate is melted add the pistachios, cranberries and chopped Goupie.
Pour the mixture in a small baking pan or bread loaf pan lined with parchment paper.
Use a spoon to flatten the mixture.
Melt 50g dark chocolate.
Spread it on top.
Top with chopped pistachios, cranberries and Goupie.
Let the chocolate harden in the fridge before cutting into 8-10 pieces.
Store tiffins in the fridge.