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Almond Date Biscuit

  • 100 g almonds, OR coconut flour, a sprouted grain flour, sprouted almond flour or sunflower seeds
  • 2 tablespoons cocoa or cacao powder
  • 75 g dates
  • 1 tablespoon Butter or coconut oil
  • 1 egg, OR egg free: 1 tbsp. chia seeds that have been soaked in 2 tbsp. water
  • 2 tablespoons Maple syrup, OR honey

Chocolate Ganache

  • 150 grams cream, OR dairy free: coconut cream
  • 50 g dark chocolate
  • 50 g milk chocolate

Chocolate Coating

  • 190 g chocolate (milk, dark or a combination)

Recipe's preparation

    Almond Date Biscuit
  1.  1. Pre-heat oven to 160°C (320 F)

    2. Grind almonds on speed 9 for 30 seconds.

    3. Add dates, cocoa/cacao powder and butter. Mix on speed 9 for 20 seconds or until the mixture resembles crumbs.

    4. Add the egg and maple syrup. Mix on speed 6 for 10 seconds.

    5. Spread the mixture into a 20 x 20 silicon tray (or equivalent size lined/greased baking tray).

    6. Bake in the oven for 8 - 10 minutes or until they are light brown. Remove from tray and leave to cool - this is important as the biscuits need to be firm for construction.

    **time saving tip: don't wash the bowl after making the biscuits, just continue on with the ganache

  2. Chocolate Ganache
  3. 1. Chop the chocolate (milk, dark or combination) for 5 seconds on speed 7.

    2. Heat the cream and chocolate for 5 mins, 50 degrees, speed 1, making sure the chocolate is fully melted into the cream.

    3. Remove from bowl and place into the fridge to chill.

    3. Once the ganache is chilled and slightly thickened, insert the butterfly and whisk at speed 4 for 20 seconds - 1 minute, until the mixture has thickened to a mousse-like consistency.

    4. Slice the biscuit square into thin rectangles and then slice each rectangle half to form two thin wafers (skip this step if you want big chewy biscuits!)

    5. Spread about 1 tsp of the ganache evenly on half of the biscuit wafers and put the other wafer on top.

    5. Place biscuits on a plate and leave in the fridge (or freezer if you're in a hurry!) to chill.

  4. Chocolate Coating
  5.  1. Heat the chocolate for 5 minutes, 50 degrees, speed 1 until melted.

    2. Take the biscuits (spread with ganache) from the fridge and, using a teaspoon, completely cover all sides with chocolate. If you have Thermomat, use it for the completed biscuits as it will come off very easily once set.  

    3. Place in the fridge or freezer to set.

    4. Enjoy!


Accessories you need




 - add flavoured essences, extracts and oils to the ganache eg. vanilla, peppermint, strawberry

 - use white chocolate instead of milk or dark

 - substitute raspberry jam for the ganache

Credit and thanks to Michelle from Health Food Lover, this is her original recipe which I tweaked and converted for my Thermomix tmrc_emoticons.) //healthfoodlover.com/hfl/2012/07/recipe-healthier-homemade-tim-tams-real-food-ingredients/

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • thanks for sharing. I made

    Submitted by kvowles@ozemail.com.au on 30. October 2013 - 13:14.

    tmrc_emoticons.) thanks for sharing. I made these today and they are divine.


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