Vegan Tim Tams
Ah the Tim Tam. If you aren’t familiar with Tim Tams, they are an iconic Australian biscuit made of two layers of choc biscuit with a chocolate cream filling, and all coated in more chocolate. And let me tell you, these come pretty damn close!
A chocolatey, decadent and wholesome vegan and gluten free version of a Tim Tam (so everyone can enjoy the happiness these biccies bring!), and that pack a protein punch too.
I have to say, I really impressed myself with this recipe. Crumbly, rich choc biscuit with a layer of creamy goodness smooshed in between, all coated in the best of dark chocolates (the darker the better in my opinion)...just like the original!
I used Macro Mike protein powder in this recipe, which is a mix of pea protein, brown rice protein and peanut protein and turned out absolutely perfect in creaminess, sweetness, taste and consistency. But I’m sure other protein powders would yield a similar result!
As a protein powder alternative, you could also use nut butter mixed with cacao powder and a sweetener of your choice ~ exact quantities are listed in the Notes.
If you give them a try, make sure you tag me on Instagram and let me know how you like them!
This recipe makes 4 large Tim Tams.
Ingredients:
30g coconut flour
30g brown rice flour
2 tbsp (15g) cacao powder
1 tsp baking powder
1 tsp Apple cider vinegar
20g almond butter
1/4 cup (60ml) nut milk
40g chocolate or peanut butter plant based protein (I used Macro Mike Chocolate Caramel Peanut Butter protein)
40g dark chocolate (I used Pana)
Method:
Preheat your oven to 180°C and line a loaf tin with baking paper.
Mix together flours, baking powder and cacao, then stir in nut milk, nut butter and apple cider vinegar to form a dough.
Press firmly into loaf tin to form a biscuit layer about 0.5-0.8cm thick. Bake for 20 minutes, then remove from oven and allow to cool.
Slice biscuit into 8 equal rectangles.
Mix protein with 50ml water to form a mousse and sandwich between two biscuits.
Melt chocolate and dip the biscuit sandwiches to coat. Place on a rack to set. ENJOY!
Notes:
Instead of protein powder for the filling, you could also use 4 tbsp almond or cashew butter mixed with 1 tbsp cacao, 1 tbsp sweetener of choice and enough nut milk to reach a paste-like consistency.
Store in a sealed container in the fridge or freezer.
