Line 8" pan with parchment paper and grease the sides with butter or oil.

Make the base by working the groundnuts with the cold butter to form a fine sand.

Spread the groundnut mixture in the pan, press down with your palms then use the base of a spoon to level it and refrigerate. 

In a medium pan, put garri, sugar with the milk over low heat, stir and let it cook for 3mins. Set aside and let it cool .

Bloom the gelatin and add it to the garri mixture. 

Stir to incorporate nicely

Pour the garri mixture over the groundnut in the pan and refrigerate for 3 - 4hrs to set.

Make the date glaze by cooking down the blended date with the lemon juice to one third. Let it cool for 40 mins.

Pour the glaze over the garri and let it set for another hour.

Garnish with the toasted coconut and nuts of choice.