40 mins
Easy
A creamy, comforting soup that combines the rich intensity of roasted peanuts 🥜 with the natural sweetness of sweet potato 🍠 and the smooth creaminess of coconut milk 🥥.
😋 Craving something sweet… but want it to feel a little more wholesome? These Nutty Tim Tams are a homemade twist you’ll want to make again and again: cocoa cookies made with walnut flour (naturally bringing plant-based protein and fiber), a smooth cocoa-date filling, and a dark chocolate coat finished with a crunchy sprinkle of nuts.
Crisp, rich, and just fancy enough for guests — but easy enough for a weeknight craving.
10 mins
10 mins
20 mins
Roast the nuts in the oven for 10 minutes and then grind them.
Cover the dates with hot water for 20 minutes to rehydrate, then process them into a paste.
For the cookies: Beat vegan butter and date paste in a mixer until creamy. Add oil and beat until pale.
Add cocoa powder, wheat flour, walnut flour, baking powder, and salt. Mix on low speed until a smooth dough forms.
Roll the dough between parchment paper into a 5 mm rectangle. Freeze for 20 minutes.
Cut into 3.5 x 8 cm rectangles. Bake at 180°C (356°F) for 8 minutes. Cool completely.
For the filling: Beat vegan butter, date paste, cocoa powder, cashews, and hazelnuts until smooth.
Pipe the filling onto each cookie, sandwich them, and repeat.
For the coating: Melt chocolate with coconut oil.
Dip each cookie in chocolate, drain excess, and decorate with chopped nuts. Place on parchment-lined tray.
Refrigerate until the chocolate hardens.
Roast the nuts in the oven for 10 minutes and then grind them.
Cover the dates with hot water for 20 minutes to rehydrate, then process them into a paste.
For the cookies: Beat vegan butter and date paste in a mixer until creamy. Add oil and beat until pale.
Add cocoa powder, wheat flour, walnut flour, baking powder, and salt. Mix on low speed until a smooth dough forms.
Roll the dough between parchment paper into a 5 mm rectangle. Freeze for 20 minutes.
Cut into 3.5 x 8 cm rectangles. Bake at 180°C (356°F) for 8 minutes. Cool completely.
For the filling: Beat vegan butter, date paste, cocoa powder, cashews, and hazelnuts until smooth.
Pipe the filling onto each cookie, sandwich them, and repeat.
For the coating: Melt chocolate with coconut oil.
Dip each cookie in chocolate, drain excess, and decorate with chopped nuts. Place on parchment-lined tray.
Refrigerate until the chocolate hardens.
40 mins
1 hr
20 mins
