Healthy Vegan Tim Tams
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • ¾ cup all-purpose flour
  • ¼ cup chestnut flour
  • ¼ cup melted coconut oil
  • ½ cup coconut sugar
  • 1 tbsp agave syrup
  • ⅓ cup cacao powder
  • 1 flax egg (1 tbsp flax meal+ 2 tbsp water)
  • ¼ cup almond milk
  • ½ tsp vanilla extract
  • a pinch of fine sea salt
  • ½ can full-fat coconut milk (coconut extract over 70%!)
  • ¼ cup cocoa powder
  • 2 tbsp vegan chocolate protein powder (optional)
  • 1 tsp vanilla extract
  • 1 tsp liquid stevia (or agave syrup, maple syrup)
  • 1 Cup dairy-free chocolate bark (melted) or
  • ⅓ cup melted cacao butter
  • 4 tbsp cacao powder
  • 3 tbsp agave syrup
  1. Preheat oven to 180C. and then sift flours, salt and cacao into a bowl and set aside.
  2. In a separate bowl beat softened (but not melted) coconut oil and the flax egg with the coconut sugar until creamy. Add flours and almond milk gradually beating until combined on low speed.
  3. Place the bowl the dough in the freezer for about 1 hour
  4. Take out and wait until a little soften so you can place it on a sheet of baking paper and form a square
  5. Bake in oven for 10-12 minutes
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  7. For the filling, place the coconut milk in the fridge overnight to allow the thick part to separate from the liquid part.
  8. Scoop the thick top layer into a small mixing bowl, using a spoon.
  9. Stir in the cocoa, protein powder, vanilla extract and sweetener until smooth and well combined.
  10. With a knife, place the mixture between two biscuits and freeze for 20 minutes
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  12. For the short version of the coating, simply melt vegan chocolate in a pan and coat biscuits with the melted chocolate.
  13. For the raw version melt the cacao butter and add the cacao powder and agave syrup
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at