THERMOMIX METHOD

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

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

Place centre ingredients into mixing bowl and blend 1 min / speed 8, until smooth and creamy.  If needed, scrape down the sides and blend another 20 seconds / speed 8 til smooth.  Pour onto base layer then put back in freezer.

Place top ingredients into mixing bowl and blend 20 sec / speed 8, scrape down sides and blend 15 sec / speed 8.  Pour over centre, tap tin on bench to get even.  Put in freezer to set for 2 hours.

Once firm, cut into 16 square.  Store and serve straight from the freezer.

NON THERMOMIX METHOD

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

Blend dates in a food processor til smooth.  Add remaining base ingredients and pulse until well combined.  The mixture should stick together like a dough, if not, add a tablespoon of water and pulse again.  Press mixture into base of cake tin.  Cover and put in freezer to set. 

Place centre ingredients into food processor, blitz until smooth and creamy.  If needed, scrape down sides and blitz again.  Pour onto base layer then put back in freezer.

Place top ingredients in processor, blend til smooth.  Pour over centre layer, tap tin on bench to get an even layer, put in freezer to set for 2 hours.

Once firm, cut into 16 square.  Store and serve straight from the freezer.