And the crowd goes “HOORAY“! Finally, Healthy Vegan Tim Tams are here!
They’re made with ingredients that not only make them vegan but healthy and good for you as well. Yes, you didn’t read that incorrectly, I said good for you. Now you must be wondering how and think well a dessert full of chocolate as that can’t be healthy in any way? Don’t judge a book by its cover and give them a go!
Of course, we are still dealing with a dessert, but let’s treat it as that and not compare it with an apple or a super healthy low-fat salad. IT IS JUST NOT THE SAME! In my opinion, these TIM TAMS are already better for you than the original because you aren’t eating anything you cannot pronounce and you clearly have no additives in them!
For the coating (as I always do) I wrote a “raw” version where you melt cacao butter, cacao powder and agave syrup and a quick version where you simply melt dark vegan chocolate and coat the TIM TAMS in. Totally up to you! 🙂
Also, I used vegan protein powder to thicken the middle layer filling a little bit. If you are not into protein powder don’t worry! Simply substitute the 2 tbsp of protein powder with additional cacao powder or carob powder if you feel super fancy.
- 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
- Preheat oven to 180C. and then sift flours, salt and cacao into a bowl and set aside.
- 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.
- Place the bowl the dough in the freezer for about 1 hour
- Take out and wait until a little soften so you can place it on a sheet of baking paper and form a square
- Bake in oven for 10-12 minutes
- For the filling, place the coconut milk in the fridge overnight to allow the thick part to separate from the liquid part.
- Scoop the thick top layer into a small mixing bowl, using a spoon.
- Stir in the cocoa, protein powder, vanilla extract and sweetener until smooth and well combined.
- With a knife, place the mixture between two biscuits and freeze for 20 minutes
- For the short version of the coating, simply melt vegan chocolate in a pan and coat biscuits with the melted chocolate.
- For the raw version melt the cacao butter and add the cacao powder and agave syrup