Lamington Bar

Grain, Gluten, Dairy, Nut, Egg and Refined Sugar Free

Makes 6 Bars

INGREDIENTS:

• 80g Coconut Chips (preservative free)
• 50g Pitted Dates
• 1/2 tsp Natural Vanilla Extract or Powder (Opt)
• 40g Cacao Powder (see notes)
• 30g Extra Virgin Coconut Oil

METHOD:

1. Place coconut chips into a high speed blender and pulse a couple of times until it becomes desiccated coconut size (I used a thermomix 5 secs/speed 7).  Remove 1 tablespoon coconut from the blender and set aside.
2. Add all other ingredients and blend until well combined and is a fudge consistency. (thermomix: 1 min 30 secs/spd 8)
3. In the bottom of a container 12 cmx12cm (a sandwich container works well for this) sprinkle the set aside desiccated coconut evenly on the bottom.
4. Place mixture from the blender into the container and flatten evenly with fingers.
5. Put into the freezer for about 30 minutes to set.
6. Remove and cut into 1 1/2 cm bars.  These can be eaten straight away or kept in the fridge until needed.

NOTES:  Recipe can be doubled or tripled easily.

You could also use cocoa powder if you prefer, check your ingredient list to make sure it doesn’t contain any ingredients you may be avoiding)