Why You’ll Love Vegan Tim Tams Recipe
These Vegan Tim Tams have a crisp chocolate biscuit with a creamy filling that tastes just like the classic treat.
They’re completely dairy-free and easy to customize with different chocolates or flavors.
The homemade version has an extra rich cocoa flavor and a satisfying crunchy texture.
They store well in the fridge or freezer, making them great for preparing ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chocolate biscuits:
1 1/4 cups (155g) all-purpose plain flour
1/2 cup (115g) vegan block butter, room temperature
3/4 cup (90g) powdered sugar / icing sugar
1/3 cup (30g) natural cocoa powder
1/4 teaspoon baking powder
1 tablespoon (20g) liquid malt extract
Pinch of salt
For the filling:
1/3 cup (75g) vegan block butter, room temperature
1 1/4 cups (150g) powdered sugar / icing sugar
1 tablespoon (20g) liquid malt extract
2 teaspoons (5g) natural cocoa powder
1 teaspoon vanilla extract, optional
Pinch of salt
For the coating:
200–300g vegan-friendly chocolate
1 tablespoon neutral-flavored oil, if needed
Directions
Preheat the oven to 180°C (350°F) for a conventional oven or 160°C (320°F) for a fan-forced oven. Line two baking trays with parchment paper.
To make the chocolate biscuits, add all the ingredients to a food processor and blend until the mixture forms a crumbly dough that holds together when pressed. If making by hand, mix the dry ingredients first, then cut in the butter and malt extract until a soft dough forms.
Lightly flour a clean surface and roll the dough to about 4mm thick. Cut into rectangles approximately 6 x 3 cm in size. Re-roll scraps as needed.
Place the biscuits on the prepared trays with a little space between them. Bake for 13–15 minutes until dry on the surface but still slightly soft. Allow them to cool completely on the trays.
For the filling, beat the vegan butter until light and fluffy. Add the powdered sugar, cocoa powder, malt extract, vanilla, and salt. Beat until smooth and fluffy. Adjust the texture if needed by adding a little more sugar for firmness or a tiny splash of milk for softness.
Arrange half of the biscuits upside down. Pipe or spread the filling evenly on top, about 5mm thick. Top with the remaining biscuits to create sandwiches.
Place the assembled biscuits in the fridge or freezer for at least 1 hour until firm.
Melt the vegan chocolate using a double boiler. If the chocolate is too thick, stir in the oil. Let the chocolate cool slightly.
Dip each chilled biscuit sandwich into the melted chocolate, allowing the excess to drip off. Place them on a lined tray.
Let the Vegan Tim Tams set at room temperature or in the fridge for at least 30 minutes before serving.
Servings and timing
Servings: 22 biscuits
Prep time: 35 minutes
Bake time: 15 minutes
Chilling time: 1 hour 30 minutes
Total time: 1 hour 50 minutes
Variations
Use dark chocolate instead of vegan milk chocolate for a richer flavor.
Add a teaspoon of espresso powder to the biscuit dough for a mocha version.
Replace the malt extract with maple syrup or golden syrup for a slightly different taste.
Sprinkle crushed freeze-dried raspberries or chopped nuts over the chocolate coating before it sets.
Add peppermint extract to the filling for a mint chocolate variation.
Storage/Reheating
Store the Vegan Tim Tams in an airtight container at room temperature for 1–2 days.
For longer freshness, refrigerate them for up to 2 weeks.
They can also be frozen for up to 1 month. Thaw in the refrigerator or at room temperature before serving.
These biscuits are best enjoyed chilled or at room temperature and do not need reheating.
FAQs
Can I make Vegan Tim Tams without a food processor?
Yes. You can make the dough by hand using a pastry cutter, fork, or two knives to combine the butter with the dry ingredients.
What can I use instead of malt extract?
Golden syrup, maple syrup, or molasses can work as substitutes, though the flavor will vary slightly.
Why do my biscuits feel soft after baking?
They continue to firm up as they cool on the tray, so allow them to cool completely before assembling.
Can I use coconut oil instead of vegan butter?
Vegan block butter gives the best texture, but coconut oil can work in some cases. The biscuits may be more delicate.
How do I get smooth chocolate coating?
Make sure the biscuits are chilled before dipping and allow excess chocolate to drip off before setting them down.
Can I use gluten-free flour?
Yes, a good-quality gluten-free all-purpose flour blend can work in this recipe.
Do Vegan Tim Tams need to stay refrigerated?
They can sit at room temperature briefly, but refrigeration helps maintain the texture and keeps the filling firm.
Can I decorate the chocolate coating?
Yes. You can drizzle extra chocolate on top or add crushed nuts, coconut, or sprinkles before the coating sets.
Why is my filling too soft?
The butter may be too warm or too much liquid may have been added. Add more powdered sugar to firm it up.
Can I make these ahead of time?
Yes. They’re perfect for making ahead because the flavor and texture improve after chilling.
Conclusion
These Vegan Tim Tams are crunchy, creamy, and packed with rich chocolate flavor in every bite. With their smooth filling and crisp biscuit layers, they’re a satisfying homemade treat that’s perfect for dessert platters, afternoon snacks, or gifting to fellow chocolate lovers.
Vegan Tim Tams
- Total Time: 1 hour 50 minutes
- Yield: 22 servings
- Diet: Vegan
Description
These homemade Vegan Tim Tams feature crisp chocolate malt biscuits sandwiched with a creamy chocolate filling and coated in rich chocolate. They are indulgent, crunchy, and perfect for sharing.
Ingredients
- 1 1/4 cups (155g) all-purpose plain flour
- 1/2 cup (115g) vegan block butter, room temperature
- 3/4 cup (90g) powdered sugar / icing sugar
- 1/3 cup (30g) natural cocoa powder
- 1/4 teaspoon baking powder
- 1 tablespoon (20g) liquid malt extract
- Pinch of salt
- 1/3 cup (75g) vegan block butter, room temperature
- 1 1/4 cups (150g) powdered sugar / icing sugar
- 1 tablespoon (20g) liquid malt extract
- 2 teaspoons (5g) natural cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 200g-300g vegan-friendly chocolate
- 1 tablespoon neutral flavored oil, if needed
Instructions
- Preheat the oven to 180°C (350°F) conventional or 160°C (320°F) fan-forced. Line 2 baking trays with parchment paper.
- To make the biscuits in a food processor, blend the flour, butter, powdered sugar, cocoa powder, baking powder, malt extract, and salt until combined into a crumbly dough that holds together when pressed.
- To make by hand, mix the dry ingredients in a bowl, then cut in the butter and malt extract until a soft dough forms.
- Lightly flour a clean surface and roll the dough to about 4mm thick. Cut into rectangles approximately 6 x 3 cm in size. Re-roll scraps as needed.
- Arrange the biscuits on the trays with slight spacing between each. Bake for 13-15 minutes until dry on the surface but still slightly soft.
- Allow the biscuits to cool completely on the trays.
- To make the filling, beat the vegan butter until light and fluffy.
- Add the powdered sugar, cocoa powder, malt extract, vanilla extract, and salt. Beat on low speed until combined, then increase speed and whip until fluffy.
- Turn half of the biscuits upside down. Pipe or spread approximately 5mm of filling onto each biscuit, then sandwich with the remaining biscuits.
- Chill the assembled biscuits in the fridge or freezer for at least 1 hour until firm.
- Melt the chocolate using a double boiler. If needed, stir in the oil to loosen the chocolate slightly.
- Dip each chilled biscuit into the melted chocolate, allowing excess chocolate to drip off. Place on a lined tray.
- Allow the coated Tim Tams to set at room temperature or in the refrigerator for at least 30 minutes.
- Store in an airtight container at room temperature for 1-2 days, in the refrigerator for up to 2 weeks, or freeze for up to 1 month.
Notes
- Use vegan milk chocolate for a more traditional Tim Tam flavor or dark chocolate for a richer taste.
- If the dough feels too dry, add a splash of plant milk.
- Chilling the biscuits before coating helps the chocolate set smoothly.
- The filling can be piped for neater sandwich cookies.
- Store chilled in warm climates to prevent the chocolate coating from melting.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Australian
Nutrition
- Serving Size: 1 Tim Tam
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 70 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
