Gluten Free Lemon & Coconut Slice

True Protein Blogger 1 by Zane Balodis | @zane_balodis 16 November 2020

Lemon and coconut are always the perfect flavour combination! This no-bake slice is super easy to recreate and so you can enjoy these summery flavours.

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Gluten Free Lemon & Coconut Slice

Makes 24 Slices

 

Ingredients

 

Base:

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

 

Method

 

  1. 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.

  2. Add in the coconut, lemon zest and lemon juice and mix again until combined.

  3. Press the mixture into a lined medium sized baking tray and place into the freezer for 30 minutes.

  4. 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.

  5. Remove the slice from the freezer and pour over the white chocolate mixture. Place in the fridge to set for at least 2 hours.

  6. Once set, cut into desired slices. These can be stored in the fridge or freezer.

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.