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LAMINGTON BARS

INGREDIENTS

1 CUP LUPIN FLAKES

1 & 1/2 CUP SHREDDED COCONUT

5 TBS RAW CACAO POWDER

1 CUP RAW CASHEWS

1 & 1/2 CUP DATES

1 CUP COCONUT WATER

3 TBS COCONUT OIL

PINCH SEA SALT

1/2 CUP DESSICATED COCONUT FOR COATING

METHOD

• IF USING DRIED DATES, COVER WITH THE BOILING WATER AND SOAK FOR 15MINS

• DRAIN DATES AND PLACE INTO YOUR PROCESSOR BOWL, ALONG WITH ALL WET INGREDIENTS AND PROCESS UNTIL SMOOTH

• ADD DRY INGREDIENTS ONE AT A TIME UNTIL EVERYTHING MIXED THROUGH EVENLY, CASHEWS LAST SO THAT THEY STAY IN BIG CHUNKS FOR TEXTURE

• POUR MIXTURE INTO PAN/TIN (I USED A SILICONE LOAF PAN) AND SPREAD OUT EVENLY.  COVER WITH CLING WRAP AND POP INTO THE FREEZER FOR AN HOUR

• REMOVE AND SLICE INTO DESIRED SHAPES THEN TOSS IN COCONUT

• STORE IN AN AIRTIGHT CONTAINER IN THE FRIDGE/FREEZER

* YOU CAN USE OATS IF YOU DO NOT HAVE LUPIN FLAKES, PULSE IN THE PROCESSOR A FEW TIMES THOUGH AS LUPIN FLAKES ARE QUITE A LOT SMALLER THAN OATS

* I USED HALF TOASTED COCONUT IN MY MIXTURE AS I THINK IT ADDS MORE OF A COCONUT TASTE

* YOU COULD ROLL INTO BALLS INSTEAD OF MAKING INTO BARS

THIS ---->https://healthinhandscom.chiromatrixbase.com/jodi-s-kitchen/no-bake-recipes-for-healthy-living/lamington-bars.html

Office Hours

DayMorningAfternoon
Monday3-7pm
Tuesday7-11am3-6pm
Wednesday
Thursday3-7pm
Friday7-11am
Saturday
Sunday
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7-11am 7-11am
3-7pm 3-6pm 3-7pm