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.

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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!

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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:

  1. Preheat your oven to 180°C and line a loaf tin with baking paper.

  2. Mix together flours, baking powder and cacao, then stir in nut milk, nut butter and apple cider vinegar to form a dough.

  3. 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.

  4. Slice biscuit into 8 equal rectangles.

  5. Mix protein with 50ml water to form a mousse and sandwich between two biscuits.

  6. 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.

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