No-Bake Vegan Tim Tams (A Must Try)

The first time I tried a Tim Tam was six years ago. Yes, I specifically remember the day and I specifically recall the taste, texture and smell. My taste buds were blown away at this insanely good cookie. If you’re Australian, then you know exactly what I’m talking about. If you’ve never had one or never even heard of them, well then it’s time you find out. (I just found out you can order them on Amazon — dangerous).

Last week for Sophie’s birthday (she’s our Social Media Coordinator!), I decided to make a healthier version of a Tim Tam. She’s from Australia, so this was a way we could make her feel right at home while standing in the Reboot Kitchen.  We did some research to figure out how this would be possible — how we could make something that’s so good in a healthier way, and with the help of Live Love Eat Raw’s Tim Tam recipe, we were able to make an amazing, delicious Raw Tim Tam biscuit.


Chocolate base and topping:

  • 1 cup (125 ml) coconut butter, melted
  • 1/2 cup (75 g) cacao powder
  • 1/2 cup (50 ml) pure maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp Himalayan salt

Cookie (Biscuit):

  • 1 cup (140 g) hazelnut meal
  • 1 1/2 tbsp cacao powder
  • 2 tbsp pure maple syrup
  • dash of Himalayan salt
  • 1 tsp vanilla extract

Gooey Center:

  • 10 pitted dates, soaked for at least 30 minutes
  • 2 tbsp almond butter
  • 1/4 cup (30 ml) coconut oil
  • 1 tsp Himalayan salt


  1. Add all chocolate base and topping ingredients into a large bowl and whisk together until smooth and an almost liquid-like consistency is formed (runny but not watery).
  2. Line an 8’x8′ baking dish with saran wrap. Pour HALF of the chocolate mixture into the pan and set the other half aside.
  3. Place baking pan in the freezer for 20 – 30 minutes until firm.
  4. While first layer is in the freezer, make the cookie part by adding in all ingredients into a food processor or blender until a sticky dough forms.
  5. Press the dough evenly onto the chocolate base. Place the pan back into the freezer for another 30 minutes.
  6. For the gooey middle, all all ingredients into a food processor or blender (food processor is ideal) and blend for at least 3 – 5 minutes until creamy and caramel-like.
  7. Spread the gooey caramel onto the cookie layer and place back in the freezer for 30 minutes.
  8. When completely firm, add the remaining chocolate layer on top, sprinkle with Himalayan salt, then place back in the freezer for 20 minutes.
  9. Cut into small squares and enjoy!

Keeps in the freezer or fridge for up to one week.

Prep Time: 1 hour, 30 minutes

Cook Time: 0 minutes

Total Time: 1 hour, 30 minutes

Servings: 15

Serving Size: 1

Calories: 280

Fat: 19g

Trans Fat: 11g

Cholesterol: 0mg

Sodium: 95mg

Carbohydrates: 26g

Fiber: 5g

Sugars: 17g

Protein: 5g