Allergy free rich date and coconut slice recipe

Ingredients

• 2 cups chopped pitted dates
• 1 cup water
• ⅓ cup caster sugar
• ¾ cup Nuttlex
• 1 cup brown sugar
• 1⅓ cups Orgran all purpose flour
• ½ tsp bicarb soda
• 1½ cups desiccated coconut

Method

• Preheat oven to 180°C.
• Line a 3cm deep cake or lamington pan with aluminium foil and spray with olive oil.
• Combine the dates, water and ¼ cup of caster sugar in a saucepan over medium a heat.
• Cook, stirring, for 10-15 minutes, or until the dates have absorbed the liquid.
• Set the dates aside to cool to room temperature.
• In a large bowl, cream the Nuttlex and brown sugar until light and fluffy.
• Sift the flour and bicarb soda over Nuttlex mixture and stir until well combined.
• Add the coconut and mix well.
• Press half the mixture into base of the pan.
• Spread the date mixture over the top.
• Crumble the remaining coconut mixture over the dates so the dates are completely covered.
• Gently press and spread the crumbled mixture into place with your fingertips, disregarding any small gaps.
• Bake for 30-35 minutes or until golden.
• Sprinkle with the remaining tablespoon of caster sugar.
• Allow to cool in the tin until room temperature.
• Remove and cut into slices.