How To Make a {Gluten, Dairy & Sugar Free) Biscuit Base... that Tastes Exactly Like Hobnobs

That sounds too good to be true, doesn't it?  Well it's not!  I've had the seal of approval from my most trusted Hobnob eaters.  If you look the ingredients in a Hobnob, they're really not that difficult to re-create, with a tweak here and there to make it Free From... everything!

Makes 1 large biscuit base or 1 small biscuit base and sides

160g nuts, roasted - favourites are almonds, cashews and macadamias - a combination of all or singular will work
120g GF oats, toasted
4tbsp coconut oil
8 medjool dates, pitted
Pinch Himalayan/sea salt

You will need: a food processor and a loose bottomed tin

How to:
- Preheat the oven to 160C.
- Line the bottom of the tin with greaseproof paper.
- Place the nuts in a roasting tray and roast.  Almonds take approx. 8 minutes.  Macadamias and cashews approx. 3-5 minutes, or until golden brown.  Keep an eye as the macadamias can catch and burn very quickly.  
- Toast the oats in a dry pan on a medium heat for 5-7, tossing throughout.  Again, you are looking to reach golden brown.
- Place the nuts, oats, coconut oil, dates and salt in a food processor and blitz until you are left with a medium crumb that sticks together when pressed between two fingers.
- Empty the mix into the tin and smooth with the back of a metal spoon.  if you are making a smaller crust with sides, as you are smoothing, work the mixture up the sides of the tin to create walls.  Keep going until you are left with a smooth surface and compact, level walls. The base and walls should be no more than 1cm thick.
- Place in the fridge to set - this should take about 30 minutes.