Almond, coconut and lemon slice

Photographer: Melanie Jenkins

Serves: 20 (makes 20 slices)

Time to make: 15 mins , plus overnight chilling

Hands-on time: 15 mins

Ingredients

200g Milk Arrowroot biscuits
75g ground almonds
¼ cup desiccated coconut
100g reduced-fat spread
3 tablespoons clear liquid honey
2 tablespoons icingfrostingX sugar
½ lemon, juice of

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Instructions

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1 Place biscuits in a sealed plastic bag and bash with a rolling pin until they resemble breadcrumbs. Place in a large bowl with almonds and coconut.

3 Melt spread and honey in a pan over a low heat. Add to bowl and mix well until mixture starts to stick together. Press into a 24x16cm baking tin (use the palm of your hand) and refrigerate overnight.

4 Mix icing sugar and lemon juice in a bowl until smooth. Drizzle over almond and coconut base. Place in fridge until icing sets, then cut in slices.

Nutrition Info (per serve)

Calories 115 cal

Kilojoules 480 kJ

Protein 2 g

Total fat 7 g

Saturated fat 2 g

Carbohydrates 10 g

Sugar 6 g

Dietary fibre 1 g

Sodium 50 mg

Calcium 10 mg

Iron 0 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.