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LEMON AND COCONUT SLICE

LEMON AND COCONUT SLICE

Ingredients for bottom layer:
2 cups desiccated coconut
1 cup almond meal
3 tbsp coconut oil, melted
1 tbsp honey
Rind and juice of 2 lemons

Ingredients for top layer:
300g coconut flavoured yoghurt (we used Chobani FiT)
1/4 cup desiccated coconut
2 tbsp coconut oil
1 tsp honey

Directions:
Line a baking tray with baking paper. To make the bottom layer, mix the desiccated coconut, almond meal, coconut oil, honey, and rind and juice of 2 lemons in a food processor until well combined (use a little water to bring the mix together if it’s too dry). Press into the prepared tin and pop into the freezer. To make the top layer, mix the yoghurt, desiccated coconut, coconut oil, and honey in a food processor until well combined and pour over the slice layer. Let it set in freezer for 4-6 hours.Take a piece out 30 minutes before eating to defrost.

Serves: 16
Calories per serve: 152