raw vegan tim tam!

Tim Tam was one of those exciting “unhealthy” foods I discovered when I first moved to New Zealand.

It was not just after 1 Tim Tam that made me feel satisfied. I am not sure who could just have 1 piece and put the package away… (definitely was not me)

So what exactly is in Tim Tams?

Ingredients: Sugar, Wheat Flour, Vegetable Oil, Milk Solids, Cocoa Butter, Cocoa Mass, Golden Syrup, Colours (E150C (from Wheat), E129, E110, E133, E102), Cocoa Emulsifiers (E322 (From Soy), E476), Salt Raising Agent (E500), Flavours. Contains Milk Chocolate 38%.

Now that my taste buds has changed dramatically I still have a craving for sweet things. My version of Tim Tams are free from most of the things that original Tim Tams have. But it is as good, if not better.

Every time I look at the ingredient list of processed foods it makes me wonder how we come to this. These things we call “foods” cannot exist without these numbers and extra refining?

JERF (Just Eat Real Foods)!!!!

 Ingredients you need

buckwheat crust:

activated almond
almond pulp
activated buckwheat
dates

coconut oil

Food process all the dry ingredients into meal consistency. Add dates and coconut oil and process again

filling:

cashews
irish moss gel
dates
cacao powder
coconut oil

blend all the ingredients in a blender except coconut oil till smooth.
Add the oil again and blend

Assemble
Grease the mould with melted coconut oil.
Place half of the crust mixture and press firmly
pour all of the filling mixture and let it firm up in the fridge/freezer.
Place rest of the crust mixture and store in the fridge while making the chocolate coating
COATING:

cacao butter
coconut oil
cacao powder
your preferred liquid sweetener

melt the oil and stir through other ingredients.

Cut into small squqre/rectangler shape and coat with the chocolate coating

 

Click Here to get the exact recipe

 

 

 

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About Yoko Inoue

Yoko is the founder of organic raw food and living food cafe, Shokuiku. The desire to feed her new born daughter and herself healing natural food lead Yoko to discover the importance of the relationship between good health, diet, mind and lifestyle choices. Yoko studied the Macrobiotic lifestyle at the Kushi Institute in Japan, this inspired her to train as a holistic nutritionist which then opened up the world of raw and living foods.

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