Vegan Tim Tams



  • 1/2 cup oat flour
  • 1/2 cup rice flour
  • 1/4 cup cacao powder
  • 4 tb melted coconut oil
  • 2 tb rice malt syrup (or maple/coconut if preferred)
  • 2 tb nut butter
  • 1 tb maca powder

Chocolate Coating:

  • 1 cup melted cacao butter
  • 1/4 cup cashew butter
  • 2 tb rice malt syrup (or maple/coconut)
  • 2 tb cacao powder
  • 1 tb maca powder
  • 2 tsp vanilla extract
  • pinch salt


  • 1/4 cup of the chocolate coating mixture
  • 1/3 cup cashews (soaked in boiling water 20-30min)
  • 4 cups dates (soaked in boiling water 20-30min)
  • 3 tb coconut cream
  • 1 tsp vanilla
  • pinch salt


First blend all the biscuit ingredients together to form a paste like dough, then press into a square tin pushing down so its firm, thin but holds together. Then use a sharp knife to mark into about 18 biscuits (these will break apart once cooked). Bake at 180°C about 15-20mins till firm and browning a bit. Cool and then break apart.

Blend all the coating ingredients together and set aside in the fridge to cool – 1st take out 1/4 cup of this mixture to use in the filling.

Blend the 1/4 cup of the coating mixture with all the other filling ingredients until smooth. Cool and spread on half the biscuits and put the other halves on top of these, then put in the freezer to firm up.

Then dip each biscuit pair in the chocolate coating and return to freezer to firm up. If any coating mixture is left, dip the biscuits a second time. Enjoy!

*If coating mixture hardens, put over a pan of simmering water on the stove to soften*

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