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.
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)
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!
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.