THERMOMIX METHOD

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

Place 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 a dough like consistency, if not, add a tablespoon of water and blend a further 15 sec / speed 8.  Press the mixture into the base of the 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.  Place into freezer to set while you make the next layer.

Wash and dry the mixing bowl then add the centre ingredients and blend 30 sec / speed 8, scrape down sides and blend a further 10 sec / speed 8.  Pour over base layer and level out smoothly and place back into the freezer to set.

Wash and dry the mixing bowl, add 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 back into the freezer to set for about 2 hours.

Once all layers have set firm, remove from tin and cut into 16 squares, serve immediately or keep in the freezer and eat straight from there.

NON THERMOMIX METHOD

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

Place 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 into the base of the 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.  Place into freezer to set while you make the next layer.

Wash and dry the food processor, then add the centre layer ingredients and blend for about 3 minutes, until smooth.  Pour over base layer and level out smoothly and place back into the freezer to set.

Wash and dry the food processor, then add 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 back into the freezer to set for about 2 hours.

Once all layers have set firm, remove from tin and cut into 16 squares, serve immediately or keep in the freezer and eat straight from there.