Choc Tim Tams

Refined Sugar free, (Can be made dairy and gluten free) this recipe was inspired from the King of creative recipes – Macro Mike.

Using his powdered peanut butter, these Tim Tams are so delicious and light – so hard to just stop at 1.


Biscuit Component
1 cup flour (can be gluten free if required)
2 tsp of stevia
1/3 cup of cacao powder
75g butter room temp (can be dairy free if required)
10g your choice of chocolate protein powder
¼ cup almond milk

Chocolate Cream
2 tbsp butter (can be dairy free if required)
2 tbsp Honey (can use rice malt syrup)
2 tbsp cacao powder
¼ cup macro mike powdered peanut butter
3 tbsp of almond butter

100g dark choc of choice


Preheat the oven to 180 degrees.

Line a biscuit tray with baking paper.
In a large bowl combine flour, cacao powder, protein powder, stevia. Add almond milk and
butter and mix until the mixture forms a dough. If they’re just for you – use your hands, its
much easier.
Once the dough has formed, place on a lightly floured surface and use a rolling pin to roll the
dough to roughly 5mm thick.
Cut the dough in rectangles of the same size – your tim tams can be as big or as small as you
like. Ensuring there is an even number made to allow for sandwiching later.
Place on oven tray and bake for 10 mins until the base of the biscuits are crunchy.

Chocolate Cream
In a large bowl add cacao powder, macro mike peanut butter, honey and butter. Using an electric mixer, mix until combined and becoming light and fluffy. Slowly add the almond butter
and mix until the mixture thickens and becomes cream like.

Taking the biscuits out of the oven and place aside to cool.
Once cooled, spread the cream on one biscuit and sandwich it with another.
Once they have all been sandwiched, place in the fridge to set for 30 minutes.
Once the biscuits have cooled, melt your dark chocolate in the microwave. Coat the
sandwiched biscuits until they are entirely covered.
Place back in the fridge to set further.

Take them out – try not to eat the whole plate.

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