Makes 24 Slices
300g gluten-free arrowroot biscuits
½ cup almond meal
½ cup coconut flour
120g vegan butter, melted
2/3 cup rice malt syrup
3 scoops (90g) True WPI90 French Vanilla
1 ½ cups desiccated coconut
2 Tbsp lemon zest
3 Tbsp lemon juice
White Chocolate Ganache:
180g white chocolate, finely chopped
100g coconut milk
Place the biscuits into a high-speed blender and blitz until crumb forms. Next, add in almond meal, coconut flour, butter, rice malt syrup and protein powder, blend until well combined.
Add in the coconut, lemon zest and lemon juice and mix again until combined.
Press the mixture into a lined medium sized baking tray and place into the freezer for 30 minutes.
To make the icing, place white chocolate bowl. Pour the coconut milk into a saucepan and heat on low until it starts to bubble, remove from the heat, and immediately pour over the chocolate. Allow to sit for 10 minutes, then whisk until smooth and silky.
Remove the slice from the freezer and pour over the white chocolate mixture. Place in the fridge to set for at least 2 hours.
Once set, cut into desired slices. These can be stored in the fridge or freezer.