Date Lamington Bars

Prep: 15 mins | Freeze: 1 Hour | Serves: 16 squares


1 tbsp Raw Cacao Powder

1 Cup Angas Park pitted dates

1/2 Cup Sunbeam Almonds

1/2 Cup Sunbeam Cashews

1/4 Cup Coconut Flakes


Add dates to a small bowl and cover with warm water. Set aside and let soak for about 10 minutes.
Drain dates and add to a food processor with nuts, coconut flakes & cacao powder and process until everything is chopped up and mixture is sticky.
Line a small square pan with baking paper and add in the mixture. Press it down evenly into the corners with your hands or use the flat base of a glass to press it down ensuring the top is flat, even and is compressed.
Place in the fridge to chill for an hour. Once firm, take the pan from the fridge and gently remove the bars using the baking paper. Cut into even bars using a sharp knife.
Keep in an airtight container in the fridge for up to 7 days.