G’day, mates! To celebrate Australia day this year, I’ve decided to surprise you with this ripper recipe: Gluten Free Tim Tam. That’s right! It’s real and you will learn how to make them now!
In case you’ve been living under a rock and never heard about Tim Tams, they are a crunchy and chocolaty Australian cookie loved by the entire country. It’s the first thing people would say you should try while visiting Australia. Anyways, as the world is not a perfect place, although Tim Tams are, yes, very tasty, they are also packed with sugars, other nasty ingredients, and not gluten-free.
So, as we are celebrating here this special date, I’ve come up with this Gluten Free Tim Tam recipe, which is not only extremely crunchy and chocolaty as a Tim Tam should be, but also gluten-free, nut-free, refined sugar-free, grain-free, and if you choose your chocolate wisely it can also be dairy-free! Yep, this is real life, my friend. 🙂
Also, it has only half of the total carbs a regular Tim Tam would have. Winner, uh?
I really hope you enjoy this recipe as we did here at home. Just remember that although being a healthy recipe when compared to the original cookies, it is still a treat and you should eat it in moderation. 🙂
- Ganache filling
- ½ cup (75 grams) of 80% dark chocolate, chopped
- ½ cup of coconut cream
- 1 egg
- ½ cup of tahini
- 3 tablespoons of coconut flour
- 3 tablespoons of coconut sugar (or any sweetener you like)
- 2 tablespoons of cocoa powder
- ½ teaspoon of baking soda
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of vanilla extract
- A pinch of salt
- Chocolate coat
- 1 cup (150 grams) of 80% dark chocolate, chopped
- ⅓ cup of coconut oil
- Ganache filling
- Using a saucepan heat coconut cream until you see small bubbles forming at the bottom of the pan.
- Turn off the heat, add the dark chocolate and put the lid on.
- Wait 5 minutes, then stir well until all the chocolate melts.
- Transfer the mixture to a small bowl and cover it with cling wrap.
- Pop into the fridge for at least 3 hours to set.
- Add all ingredients into a large bowl and gently work them together using your hands until you have a nice ball of dough. Remember to not overwork the dough, especially on a hot day, as the tahini will release its oils and you will end up with a very greasy dough.
- Place the dough between two sheets of baking paper and using a rolling pin (a bottle or can will work fine as well) carefully roll it out, turning it around every so often, until it’s about 0.5 cm thick.
- Using a sharp knife, cut the cookies into equally sized small rectangles. Exactly like a Tim Tam would be. I’ve managed to make 30 cookies from this recipe.
- Preheat oven at 180C (356F) and bake it for 15 minutes. Let it cool down completely before using. This is important to ensure your cookies will be very crunchy and crispy.
- Chocolate coat
- In a double boiler, melt chocolate and coconut oil together. Remember to keep stirring the ingredients all the time.
- Now it’s time to assemble these gorgeous cookies.
- First, get 8 cookies (already cooled) and then spread over them a thin layer of chocolate ganache (already set).
- Next, top each one of them with another cookie, sandwiching them together.
- Pop into the fridge for 30 minutes.
- Later, dip each cookie sandwich in the chocolate coat and place on the baking paper. Return to the fridge to set before serving.
- It’s done! Enjoy in moderation – if you can 😛 – this special treat. 🙂
Important note: for a dairy-free/paleo version, just pick a dark chocolate without dairy. In case this is not sweet enough for your taste, add more of your favourite sweetener to the cookies or use a 70% dark chocolate for the ganache and chocolate coat.
* Note: net carb count = total carbs - fiber. Carb count is estimated based on the products I used.
Always check nutrition labels for accurate carb counts and gluten information.