Healthier Tim Tams

Serves: 20|Prep: 40 (+2-3 hrs chilling time) minCook: 15 min

I know Tim Tams are a family favourite for many Aussies (and if you don’t know, it’s a chocolate coated, chocolate biscuit). Now you can make your own version with no refined sugars, and equal deliciousness.

Ingredients

Method

Biscuits:
1 cup + 1tbs Wholemeal spelt flour (150g)
3/4 cup Unsalted butter, cubed (115g)
1/3 cup Coconut sugar (50g)
1 - 2 tbs Raw cacao (10g)
Chocolate Filling:
1/2 cup Coconut cream (125ml)
125g 70% dark chocolate, chopped (125g)
1/2 tbs Vanilla Extract or Powder (2.5ml)
Coating:
2 cups 70% dark chocolate, chopped (350g)

1.	To make the Biscuits: Preheat oven to 160°C. Line a 25 x 35cm baking tray with baking paper.
2.	Add all biscuit ingredients into a high-speed food processor and process until well combined and a doughy consistency is reached.
3.	Place dough in between two sheets of baking paper and roll out into a rectangle (about 3-4mm thickness).
4.	Cut the dough into 8 equal horizontal strips and 5 vertically, so that you have 40 rectangles approximately 3 x 7 cm.
5.	Place in the oven and bake for 15 mins.
6.	Remove from the oven and set aside to cool completely. If the cutting lines have disappeared or merged throughout the baking process, cut it again into 40 rectangles.
7.	To make the Chocolate Filling: In a small saucepan, heat coconut cream in a medium-sized saucepan until just before boiling.
8.	Remove from the heat and add chocolate, vanilla extract and let sit for 3-4mins without stirring through.
9.	Stir through until well combined.
10.	Transfer hot chocolate into a shallow dish and place in the fridge for 2-3 hours until set
11.	To assemble the biscuits: Carefully snap the biscuit layer into individual pieces.
12.	Spread or pipe about a tbs of the chocolate filling over a biscuit, top with another biscuit, press to sandwich filling. Repeat with remaining ingredients and place in the freezer until set.
13.	Melt the chocolate in a heatproof bowl over a pot of gently simmering water until almost melted. Remove from heat and stir until smooth.
14.	Dip each biscuit in the melted chocolate, allow excess to drip off then place on a lined tray. Repeat with remaining biscuits and return to the fridge or freezer to set.

Tip:

Serving and storing leftovers: Store in an airtight container in the fridge for up to 2 week or freeze for up to 4 months.

Other easy options include plain melted 70% dark chocolate, tahini, peanut butter, almond butter or cashew nut butter. This recipe is excellent to make with fussy kids. The biscuits can be made on their own, without making the filling or chocolate coating.