THERMOMIX METHOD

Line a 20cm x 20cm cake tin with baking paper.

Place base ingredients into mixing bowl, blend 20 sec / speed 8, scrape down sides and blend a further 10 sec / speed 8.  It should form a dough like consistency, if not, add a tablespoon of water and blend a further 15 sec / speed 8.  Press mixture into base of cake tin.  Cover and put in freezer to set.  

Place top ingredients in mixing bowl and blend 1 min / speed 8, until smooth and creamy. Pour onto base layer then put back in freezer.

Once firm, cut into 16 squares and store and serve straight from the freezer.

Drizzle with extra passionfruit to serve.

NON THERMOMIX METHOD

Line a 20cm x 20cm cake tin with baking paper.

Place base ingredients into a food processor and blend until it comes together like a dough.  (this can take 3 – 5 minutes in a small processor.  If it still hasn’t come together, add a tablespoon of water and pulse again.  Press mixture into base of cake tin.  Cover and put in freezer to set.

Place top ingredients into food processor and blend til smooth and creamy.  Pour onto base layer then put back in freezer.

Once firm, cut into 16 squares and store and serve straight from the freezer.

Drizzle with extra passionfruit to serve.