Tim Tams are so quintessentially Australian, and I am so glad a vegan one exists by the brand Leda (which they call Chocolence)! I made these super quick, easy and delicious cheesecake balls for my sister's birthday, and as I used the Leda biscuits, these balls are also gluten free!

Makes 15-20 balls.

Prep: 30 minutes, Freezing: 30 minutes.  Total Time: 1 hour.

You will need:

225g vegan Tim Tam-style biscuits
225g (1 tub) tofutti better than cream cheese
170-200g vegan "milk"-style chocolate
20g vegan white chocolate
20g vegan dark chocolate

Method:

1. In a food processor, blitz the biscuits until a fine crumb is formed. Add the tofutti cream cheese, and blitz.
2. Roll into balls and place on a tray lined with baking paper (slightly damp hands helps to roll the balls easier!). Once rolled, place the tray in the freezer for 30 minutes.
3. In a saucepan on low heat, melt the 170g of chocolate for the coat. Using a fork, dip each cheesecake ball in the chocolate, letting the excess chocolate drain. Place on another baking paper lined tray. Repeat until all balls are coated, and place in the freezer until chocolate is set.
4. Finish by melting some white and dark chocolate, and drizzling them over the balls.