Tim-Tam with a TWIST
An Aussie Classic with a TWIST! Get your Tim-Tam cooking skills on and leave the guilt at the kitchen door, because this IS a healthy and gourmet recipe that will blow your mind! 
Thanks to @_thedailyfoodfeed for using our 'Nutty' ingredients to create this recipe! 

RECIPE: (This recipe makes 14 pairs)
- 1 cup Buckwheat Flour 
- 2 tbsp Organic Cacao Powder 
- 1 tbsp Protein Powder
- 2 tbsp Macadamia Oil
- 2 tbsp Maple Syrup
- 1 tsp Baking Powder 
- Pinch of Sea Salt
- Almond milk (as you need)
- Cashew Butter 
- 30g Cacao Butter Buttons
- 2 tbsp Maple Syrup
- 1 tbsp Organic Cacao Powder

1. Preheat the oven to 180•C and line a baking tray with parchment paper.
2. In a bowl whisk the buckwheat flour, cacao powder and protein powder.
3. Add the macadamia oil, maple syrup, baking powder and sea salt and stir to combine. If the mixture is too dry, add some almond milk, one tablespoon at a time.
4. Between two sheets of parchment paper, roll the dough out until it is 0.5cm thick.
5. Remove the top layer of parchment and cut equal-sized rectangles out of the dough. (You may need to re-roll the left over cuttings to get more biscuits)
6. Seperate the rectangles and bake for 10-15 minutes until firm.
7. Once the biscuits have cooled, add 1-2 tsp of cashew butter to one biscuit. Sandwich with another biscuit. Repeat and place these to set in the fridge for 30 minutes
8. In a microwave, melt the cacao butter buttons, maple syrup and cacao powder until smooth and silky. Dip the Tim-tams in, and fully coat. If the chocolate layer it too thin, leave to set in the freezer and repeat the dipping technique.
9. Freeze until the chocolate is set (1-2 hours)