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Made some Aussie treats! But what is that “Tim Tam” you say? For those who do not yet know the famous Tim Tam, these are probably Australia’s most popular biscuit (two chocolate biscuits separated by a chocolate cream, all coated by a chocolate coating). The good news is – homemade, healthy and rawvegan Tim Tams are finally here! Made of all natural, wholesome, nutritious ingredients. Gluten-free of course and nut-free too.
It’s time to switch that snacking game and making it all more fun.! If you do not like chocolate or pumpkin (seriously what’s wrong with you??) you can go your way! But let’s face it, these babies are pretty much amazing!!!
To make these beautiful, delicious Tim Tams, you’ll need some kick-ass ingredients:
pumpkin – good source of B-complex group of vitamins like, folates, niacin, vitamin B6, thiamine and pantothenic acid. It’s also rich source of minerals like copper, calcium, potassium and phosphorus
dates – nature’s candy, plenty of health benefits and one of my favourite snack
figs – they contain proteins, cellulose, pectin substances, organic acids, vitamins A, C, B1, B3. Also, figs are rich in sodium, potassium, calcium, iron, magnesium and phosphorus
raw cacao powder – one of my favourite superfood ingredients
shredded coconut / coconut flour – a must for raw, vegan treats
coconut oil – unrefined, raw, virgin coconut oil is an all-around superstar for your health
tahini – the real game changer! It comes as no surprise that it’s the superfood of superfoods.
rich store of calcium, zinc and fiber. Tahini also contains vitamins B1, B2, B3, B5 and B15. They support our metabolism, enhance immune and nervous system function, and help to maintain healthy skin
rolled oats and buckwheat are a common ingredient in raw food cuisine
- ½ cup gluten-free rolled oats
- ½ cup sprouted, dehydrated buckwheat
- 1 cup coconut flour
- 2 tbsp cacao powder
- pinch salt
- ½ cup dates, soaked
- 5 dried figs, soaked
- 3 heaping tbsp coconut oil
- ¼ cup tahini or nut butter
- ¼ cup + 2 tbsp nut milk
- 1 cup of mashed and cooked pumpkin
- 1 tbsp coconut nectar
- ¼ tsp cinnamon
- ⅛ tsp nutmeg, ginger, cloves
- Place coconut flour, buckwheat and oats into a food processor and process into a fine flour. Add remaining ingredients and process until well combined (sticks together when pressed). Spoon half of the mixture into a lined loaf pan (25 x 13 x 8cm) then press down with the back of a spoon. Place in the freezer.
- To prepare the top layer simply roll remaining mixture into a slightly flat, long log (approximately same size like your pan). Place on a tray lined with baking paper and let sit in the refrigerator while preparing the filling.
- Add all the filling ingredients (pumpkin, coconut nectar and spices) to a high speed blender or food processor and blend until smooth and creamy. Pour the cream over the base and let sit in the freezer (about an hour).
- Remove the pan from the freezer, and top with the base log (gently press down) then place back in the freezer for about an hour to set. Once set enough, take out of freezer and then cut into bars.
- Next, dip bars into chocolate coating (dip each twice for a nice thick coating), place them on a tray covered with parchment paper and pop them back into the freezer to set the chocolate completely.
I hope this recipe will prove it’s possible to make everything with plant-based ingredients. To really blow your mind, sprinkle with cacao nibs. Enjoy these healthy sweet treats! These babies will be going to my ebook, which is a work in progress.
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