You’re the Tim to my Tam

Now these are an Australian biscuit. Australians go nuts for them. Australians have created over 40 different flavours of Tim Tams. Australians have many ways in which you can eat a Tim Tams. One for example is biting 2 opposite corners of the Tim Tams and sucking coffee or a warm beverage through the biscuit, having the warm liquid melt the chocolate cream on the inside and come through the sucking end.

Very clever we Australians are, and we definitely love our Tim Tams. So not being allowed them was a catastrophe. So I had to re-make it Raw, Vegan, Gluten free, Refined Sugar free.

I believe for the most part, they were delicious. Not the same, but there is still some experimentation to be done with these. The biscuit was softer and needed to be a little more crunchy so this is what I came up with.

This recipe makes about 30 Tim Tams, depending on how you want to cut them. I used a  12 inch by 9 inch brownie tin. Line the tin with cling film and pat down your first layer of biscuit. If you have two brownie tins you can line both of them with your cookie base, and freeze, while you make the chocolate cream. Once you have finished making your chocolate cream and your biscuits are chilled in the freezer and can assemble your Tim Tams. Then put the tin back in the freezer to set for about an hour.

Once its set you can cut and dip your Tim tams in your chocolate and return to the freezer on a tray lined with parchment paper.

Cookie Biscuit;

2 cups Buckwheat flour

1 cup Walnuts

1 cup Hazelnuts

2 cups Dates

1 Tbs Brown Rice Syrup

3 tbs Raw Cacao

1 tbs Vanilla

2 tbs of water (if needed)

Blend your hazelnuts and walnuts until ground into a flour and combine with your buckwheat. Blend your wet ingredients separately until smooth then combine the two together and divide into two batches for your two biscuits

Chocolate Cream;

3/4 tin Coconut cream

1 cup Cashews (soaked)

1/4 cup Raw Cacao

1 tbs Vanilla

1/4 cup Maple Syrup

Dipping Chocolate;

3/4 cup Coconut oil(melted)
2/3 cup Maple
1/4 cup Cacao Butter(melted)
50g Raw Cacao
1 teaspoon Vanilla
pinch of Salt

 

 

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