Raw Vegan Tim-Tams

Lying face down in my bed groaning inwardly at the thought of the piles of uni readings/assessments/work to do lurking in my study, separated from those towers of terror by a flimsy 10cm of bedroom wall. As of today, I'd hereby like to declare myself the queen of procrasti-baking. Snuggled under approximately 1002390429 pillows with several doonas and an anti-study attitude surrounding me. This was me as of 7am this morning. Then it came to me, studying obbbbbviously necessitates chocolate. It's a scientific fact (ahem, proven by yours truly) that chocolate makes you smarter, and therefore more able to crank out multiple essays under pressure.

 You may think i'm joking, but in this case i'm totally serious! These raw vegan tim-tams are made only of wholesome, nutritious ingredients that will nourish your body and have your brain thriving with bundles of energy! Anti-oxidants galore from the raw cacao, buzzing goodness from the dates, blood sugar stablising from nuts - what more does a study snack entail, am I right?!

Okay, after those two slightly rambling, chocolate-induced frenzy paragraphs, you definitely deserve the recipe to this slabs of awesome. Here goes!

Ingredients:
Chewy Biscuit Layer

• 1/2 cup medjool dates, soaked in warm water for at least 15 minutes
• 1/2 cup walnuts
• 1/4 cup LSA
• 1/4 cup ground flaxseed (or more LSA)
• 1/2 cup Loving Earth buckinis (or soaked buckwheat kernels)
• 1/2 tsp vanilla extract

Crunchy Biscuit Layer

• 100 grams almond meal
• 1 tbsp coconut oil
• 1-2 tbsp Loving Earth cacao powder
• 2 tbsp rice malt/maple syrup
• 1 chia egg (1 tbsp chia seeds + 3 tbsp warm water, set for at least 15 minutes)

Choc Cashew Mousse

• 3/4 cup cashews, soaked for at least 4 hours
• 2 tbsp Loving Earth cacao powder
• 4 tbsp coconut cream
• 2 tbsp rice malt/maple syrup

Chocolate Coating

• 1/2 cup Loving Earth cacao powder
• 1/2 cup melted coconut oil or cacao butter
• 2 tbsp rice malt/maple syrup

How to:

Chewy Biscuit Layer

1. Combine all the ingredients in a food processor and whiz until completely blended. The mixture should be soft and malleable at this stage. Scoop the mixture out of the bowl and place on a piece of baking paper. Put another sheet of baking paper on top and roll with a rolling pin into a rectangular shape until it is spread about 0.5cm thick. Place this layer in the fridge to firm up.

Crunchy Biscuit Layer

1. Combine all the ingredients in a small bowl and scoop onto a piece of baking paper. Place another piece of baking paper on top and use a rolling pin to roll it out to about 0.5cm thick in a rectangular shape, approximately half the size of the chewy biscuit layer. Remove the top layer of baking paper when you're satisfied with the width and shape. If keeping this recipe totally raw, use a dehydrator to 'bake' this biscuit. If not, just bake at 180 degrees Celsius for 5-6 minutes, or until the edges become crispy. Remove from either the oven or dehydrator and place in the fridge until the choc cashew cream is prepared.

Choc Cashew Cream

1. Combine all the ingredients in a food processor and blend like crazy until it's completely combined. The mixture should be smooth and spreadable, just like mousse or cupcake icing! (mmmm, cupcakes - you could definitely use this as a frosting, just saying!)

Next up:

1. Remove the two biscuit layers from your fridge.
2. Cut the chewy layer into two even rectangles (These should be the same size as your crunchy biscuit layer.)
3. Place one chewy layer onto a baking tray. 
4. Next, carefully place the crunchy biscuit layer on top.
5. After trimming the edges of these layers to keep a uniform rectangle shape (if necessary), pick up your cashew cream. Using a spatula, spread this like icing right up to the edges of the rectangle layers. Licking the bowl is a definite necessity as well... 
6. Finally, get your second chewy layer and arrange veeeeerrrryyy carefully on top of the cashew cream, gently pressing down with your fingertips to secure it.
7. Now, using a large knife, cut the block lengthways then again into Tim Tam sized rectangles.
8. Place the tray of goodies in the freezer for at least 30 minutes, or until they firm up. This makes the choc coating step SO much easier.
9. Combine the chocolate coating ingredients in a bowl. When firm, dip each 'TimTam' into the chocolate mixture until well covered. Place back on the baking paper covered tray. Do this for each bar, then return the tray to the freezer. 
10. When the chocolate has set, you can pop these babies in the fridge until softened and then devour! If you can restrain yourself, they do also keep in the freezer.

I hope you guys enjoy these bites of chocolate-y heaven as much as my family, friends and I did. Needless to say, who needs TimTams ever again?!

Samara x