Tangy Lemon Yoghurt Slice
Sometimes we wonder why some of the Cocobella community don’t have their own cook books and this pretty slice from Amy Lee would not look out of place in one.
By Amy |
Featured in Desserts
Ingredients
Base
- 1 packet (205g) gluten free arrowroot biscuits
- 1/3 cup vegan butter
- 1/3 cup rice malt syrup
- 1/4 cup desiccated coconut
- Rind of 1 medium lemon
Yoghurt Filling
Method
- In a medium bowl, crush up the arrowroot biscuits by hand (for texture) until fine.
- Add the lemon rind & coconut to the crushed biscuits & stir to combine.
- Melt the butter (for the base) in the microwave & then combine with the rice malt syrup (for the base). Stir well until a paste is formed.
- Pour the paste over the biscuit mixture & stir really well. Pour this mixture into a lined square tray & press down evenly and firmly.
- Refrigerate the base for 20 mins roughly, whilst you move onto the filling.
Yoghurt Filling
- Melt the butter (for the filling) in the microwave.
- combine all ingredients into a medium mixing bowl, and mix. Add more lemon or sugar if you’d like.
- pour over the yoghurt layer and ensure it is evenly spread.
- Place the slice in the freezer to set for at least a couple of hours. Once fully set, cut into bars (I did 12) & store in the freezer!
