So, our editor Ash put me up to a challenge last week. “Create a healthy Tim Tam recipe”. And you know what? I did it, and the end result is worlds better than the sugar laden original. No lie! If you’re an Australian, you won’t be unfamiliar to the classic chocolate biscuit in our supermarket aisles. Gooey cream chocolate sandwiched between two crunchy biscuits and coated in chocolate. It’s a family favourite amongst the best of us, but like many mass produced packet biscuits out there – it’s also full of sugar (44g per serve in fact) so we got inspired to make our own – totally clean and totally melt-in-your-mouth delicious..
“We have done it, healthy Tim Tams that rivals the original – for realz!”
These Healthy Tim Tams are for the lover of sweet treats made from the best sourced ingredients, with no nasties! Not only are they are gluten and dairy free, we have used natural sourced sweeteners such as dates and an unrefined rapadura milled to golden castor sugar by Billingtons (available at Woolworths in sugar section). The chocolate biscuits are made with a home made gluten free flour combination of brown rice flour, almond meal and quinoa flour instead of a processed gluten free flour which are often made from highly refined starches and gums. Feel free to use this combination for your other gluten free flour recipes! Like all desserts, moderation is key, so enjoy every bite!
Healthy Tim Tams
- 1/2 cup brown rice flour
- 1/4 cup quinoa flour
- 1/4 cup almond meal
- 85 grams coconut oil
- 3/4 cup golden castor sugar
- 1/3 cup cacao
- 1 egg
- 1 teaspoon vanilla
- Preheat oven to 180C. Sift flours, salt, cacao, almond meal into a bowl and set aside.
- In a separate bowl beat softened (but not melted) coconut oil and sugar until creamy. Add egg and vanilla and beat 1 minute. Add flours gradually beating until combined on low speed.
- Place dough on a sheet of baking paper and wrap into a square. Place in a sealed bag and place in refrigerator overnight.
- The next day allow pastry to come to room temperature for 20-30 minutes. Roll it with a rolling pin into 4 mm thickness.
- With a sharp knife cut pastry into 20 even size rectangles or use a pastry cutter.
- With a spatula place biscuits onto lined baking tray and bake in oven for 8-10 minutes.
- Allow to cool on tray for 20 minutes.
- 1/2 cup cashews
- 1/3 -1/2 cup water
- 4 medjool dates
- 2 tablespoons cacao
- 1 Tablespoons coconut oil, melted
- 1 Tablespoons maple syrup
- Pinch Himalayan salt
- In a blender process all of the above ingredients until smooth.
- Add extra water if necessary to get smooth consistency.
- Set aside
- 80 grams cacao butter
- 55 grams rice syrup
- 25 grams cacao
- Pinch salt
- 1/2 teaspoon vanilla bean paste or essence
- In a double boiler melt cacao butter. Remove from heat and whisk in rice syrup, cacao powder, salt and vanilla.
- Assembly : Sandwich 2 biscuits with 2 teaspoons of chocolate cream and place in a lined container. Pour chocolate evenly over biscuits. Refrigerate 1 hour until set.