Tim Tam-a-Bam Bams

By Chef: Paula Ansell
Posted: April 6, 2017


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2 delicious crunchy Maca and Cacao biscuits, with a soft chocolate cream in the middle that sort of oooozes out the side when you bite into it. If you’ve ever had a “real” Tim Tam get ready to be blown away by this healthy raw version. Just heavenly.


Brownie Biscuit
Cacao cream
  • 1 tsp Vanilla
  • 1 tsp Balsamic Vinegar
  • 2 tbs Coconut Sugar
  • 130g raw cashews – soaked
  • 180ml Coconut milk – tinned
  • 8g raw cacao powder
  • 2 tbs Coconut oil – melted
Dipping Chocolate


Brownie Biscuit
  1. Mix together until combined, it will be a little sticky but it will form together once the coconut oil chills.
  2. Divide evenly between the two trays. Spread and press down with a spatula until even across the tin.
  3. Put in the freezer to set.
Cacao cream
  1. Blend all ingredients but melted coconut oil until smooth. Then add coconut oil and blend again.
  1. Pull out both of the brownie tins and pour the cream over one and smear across the surface, ensuring it is even.
  2. Grab the other biscuit, remove from the tin and carefully lay it onto the cream and push down firmly to ensure it fills any gaps.
  3. Move to the freezer for about 2 hours.
  4. Once the cream has set it is time to cut. This can be tricky, it might be easier with a bread knife. As the biscuit is crunchy it may crumble, but be gentle when cutting, because you can avoid it.
  5. Once cut lay onto a tray lined with parchment paper and put in the freeze while you make your dipping chocolate. (below)
  6. Remove the biscuits from the freezer and grab two forks and dip each one into the chocolate and onto the tray.
  7. Once you have dipped them all you can decorate them however you like. I swizzled some chocolate all over them and sprinkled some Maca over the top. I love the messy look, because I am a messy human being.Enjoy
Dipping Chocolate
  1. Blend in the food processor for 7 seconds and scrap down the sides and once more for 3 seconds, pour into a small but deep bowl.