Raw Vegan TimTam’s

Oh sweet old memories! This recipe is so overdue! It reminds me of good old kiwi times, baking for my amazing flatmates, celebrating parties and hosting dinners like there is no tomorrow. I am always getting quite emotional about this time in New Zealand – it’s my second home. The kiwi lifestyle still influences my way of living, eating and looking at the world. I am feeling so thankful for the time I spent in this gem of a country that welcomed me so heartwarmingly. It didn’t only teach me about life but also about food. Food is not being looked at as something that costs money or that fills your tummy. Good food means enjoying life to the fullest. And this is how I eat until today: I am taking my time to shop healthy food, I cook a lot, put efforts into arranging my food and eat slowly.

There is only one classic supermarket treat in New Zealand that literally gave me emotional breakdowns. If you live in Europe you might not even heard of it at all (maybe in the UK but I am not sure!). The holy treat is called Tim Tam. Oh boy. A cripsy and chewy chocolatey waffle sandwich, irrestiable to me ā€“ ten in a pack, disappearing into my mouth way too easily. Filled with sugar, palmoil, and dairy. But so freakin good. I never managed to only eat one. Never. I knew there had to be a vegan remake at one stage. So this is it: my version of the fatal Tim Tam trap. It’s all vegan and it uses raw buckwheat groats to make it crispy. Even if it sounds weird, it really works! Don’t wait, go and make these!

Biscuit Base

  • 4 cup Brazil nuts
  • 2 cups cashews
  • 2 cups buckwheat raw
  • 3 cups dates pre-soaked
  • 4 tbps coconut butter (melted) – I use Tropicai
  • 1/2 tsp salt
  • 2 tbsp vanilla essence

Chocolate cream filling

  • 1 cup creamed coconut (melted) – I use Tropicai
  • 1/2 tsp ground vanilla
  • 1/2 tsp. salt
  • 1 tsp raw cocoa powder
  • 2 tbsp maple syrup
  • 200g of Ombar Buttons Coco Mylk

Line a square brownie pan with parchment paper. In your blender add the dates, vanilla essence and melted coconut butter and blend well. Add the nuts and salt and blend again. Remove from the blender into a bowl and add the raw buckwheat groats. Divide the dough into 2 portions. Fill half of the dough into the brownie pan and smooth out. Transfer to the freezer for at least 30 minutes. In your clean blender add all ingredients for the chocolate filling and blend until smooth. Take out the brownie pan and fill in the chocolate cream and smooth. Freeze again for 30 minutes. Pour in the remaining biscuit dough and smooth, freeze for an hour, then release from the pan and cut into pieces. Melt your dark chocolate and dip your Tim Tam’sĀ  into the chcolate and make sure they are covered evenly. Decorate them with nuts, dried fruits, flowers or leave them au naturale.

++If you are recreating my dishes I would love to hear about it! Leave a comment or tag me on Instagram or Facebook @nic_whensweetbecomeshealthy so I don’t miss it. ++