Pumpkin Tim Tams
Prep time
Cook time
Total time
Recipe type: Sweet treats
Cuisine: Raw, Vegan
Serves: 12
  • 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
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
Recipe by Deviliciously Raw at https://deviliciouslyraw.com/2016/10/03/pumpkin-tim-tams/