Roughly chop nuts and coconut and place in a frying pan.
Over medium heat, dry roast nuts and coconut by stirring continuously for around 2 minutes until golden. Remove from heat and set aside.
Place rice malt syrup, vanilla and water into a small saucepan. Bring to the boil then reduce heat to a simmer. Cook for 2 minutes, stirring frequently.
Add both mixtures together and mix well to combine.
Spoon either into patty cases or silicon moulds then place into the freezer to set.
Once set they will be easy to remove from patty cases.
Roughly chop nuts and coconut and place in a frying pan.
Over medium heat, dry roast nuts and coconut by stirring continuously for around 2 minutes until golden. Remove from heat and set aside.
Place rice malt syrup, vanilla and water into a small saucepan. Bring to the boil then reduce heat to a simmer. Cook for 2 minutes, stirring frequently.
Add both mixtures together and mix well to combine.
Spoon either into patty cases or silicon moulds then place into the freezer to set.
Once set they will be easy to remove from patty cases.