Almond, coconut and lemon slice
- 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
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)
Total fat 7g
–Saturated fat 2g
Dietary fibre 1g
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