Almond, coconut and lemon slice

Author: Rebecca Johnston

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Serves: 20 (makes 20 slices)

Time to make: 15 mins , plus overnight chilling

Hands-on time: 15 mins

Ingredients

More weights & measures

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

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 115cal

Kilojoules 480kJ

Protein 2g

Total fat 7g

–Saturated fat 2g

Carbohydrates 10g

–Sugars 6g

Dietary fibre 1g

Sodium 50mg

Calcium 10mg

Iron 0mg

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.

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