Instructions

THERMOMIX METHOD

Line a 20cm x 20cm square cake tin with baking paper or plastic wrap.

Place all base ingredients into mixing bowl and blend 20 sec / speed 8, scrape down sides and blend a further 10 sec / speed 8. It should form into a dough like consistency, if not, add a tablespoon of water and blend a further 15 sec / speed 8. Press the mixture evenly into the base of the cake tin. I find it easier to get an even surface by covering with a layer of plastic wrap or baking paper and gently rolling with a glass. Cover tightly and put into freezer to set while you make the next layer.

Wash and dry the mixing bowl then add all the centre ingredients and blend 30 sec / speed 8, scrape down sides and blend a further 10 sec / speed 8. Pour directly onto base layer and level out smoothly, tap the tray on the bench to even out further. Cover again and put back in freezer while you make the top layer.

Wash and dry the mixing bowl then add all the top layer ingredients and blend 30 sec / speed 9, scrape down sides and blend a further 15 sec / speed 9. Pour over centre layer, tap tin on bench to get an even layer and put into freezer to set for about 2 hours.

Once all layers have set firm, remove from tin and cut into 16 squares, serve immediately or store in an air tight container in the freezer for up to 2 months.

NON THERMOMIX METHOD

Line a 20cm x 20cm square cake tin with baking paper or plastic wrap.

Place all base ingredients into a food processor and blend for about 3 minutes, until it forms a dough like consistency, if required add a tablespoon of water. Press the mixture evenly into the base of the cake tin. I find it easier to get an even surface by covering with a layer of plastic wrap or baking paper and gently rolling with a glass. Cover tightly and put into freezer to set while you make the next layer.

Wash and dry the food processor, then add all the centre ingredients and blend for about 3 minutes, until smooth. Pour directly onto base layer and level out smoothly, tap the tray on the bench to even out further. Cover again and put back in freezer while you make the top layer.

Wash and dry the food processor, then add all the top layer ingredients and blend for about 2 minutes, until smooth. Pour over centre layer, tap tin on bench to get an even layer and put into freezer to set for about 2 hours.

Once all layers have set firm, remove from tin and cut into 16 squares, serve immediately or store in an air tight container in the freezer for up to 2 months.