The Tim Tam you have when you’re not having a Tim Tam – LOL!!
Prepare the Chocolate Ganache the night before and set in the fridge in a jar.
Preheat oven 180°C / 350°F / Gas Mark 4
Line a baking tray with baking paper
200ml/7fl oz can coconut cream
250g/8.8oz 85%-90% dark chocolate, chopped
2 T cacao butter, chopped
1/2 cup rice malt syrup
1 tsp vanilla paste
In a saucepan over low heat, warm the coconut cream, chocolate, cacao butter, rice malt syrup and vanilla paste. Stir until the chocolate has melted and you have a smooth ganache. Remove the vanilla pod (if using) Take off the heat and allow to cool for 15-20 minutes before putting in the fridge. This helps the ganache to set and get firmer.
1 cup almond flour
1/4 cup coconut flour + (1/4 cup for kneading)
3 tsp rice malt syrup
1/2 cup cacao powder
1/4 cup coconut oil
1/4 coconut cream
Place all the ingredients in a food processor and blend to form a dough. Transfer dough to a lightly floured bench and knead until smooth. Roll out the dough between two sheets of baking paper to make a square 5mm thick. (You may need to do this a few times to use up all the dough) cut into equal sizes, smaller rectangles are better around 4-5cm x 3-4cm makes approx 14. Transfer to baking tray and bake for 10 mins.
Remove the biscuits from the oven and allow to cool on the tray.
Once cooled spread a layer of ganache over 1/2 of the biscuits and top each one with its partner and press together. Smoothing out the sides and making sure the filling is even.
Place in the fridge while making chocolate coating.
1 cup coconut oil
3/4 cup cacao powder
1 tsp vanilla extract
1/4 cup rice malt syrup
Make the chocolate in a double boiler, or create a water bath using a heat safe bowl and a pot of boiling water. Whisk the cacao powder, coconut oil, rice malt syrup and vanilla until well combined. Allow to cool 5-10 mins to thicken slightly. Dip each biscuit in chocolate mix and place on a tray lined with baking paper and return to fridge to set 30 – 60 mins.
Store is a sealed container in the fridge for up to 1 week that’s if they last that long! Or you can keep them in the freezer for a cold treat.
If you prefer you can use:-
150g of 90% dark chocolate (I prefer Lindt)
1 T coconut oil
1 tsp vanilla extract
Melt the chocolate in a double boiler, or create a water bath using a heat safe bowl and a pot of boiling water. Once chocolate starts to melt add the vanilla and coconut oil.
Mix well and allow to cool or 5 mins before dipping the biscuits in.
Enjoy with your favourite beverage.