Coconut And Almond Slice Recipes

COCONUT AND ALMOND SLICE

Coconut and Almond Slice image

Make and share this Coconut and Almond Slice recipe from Food.com.

Provided by Evie3234

Categories Dessert

Time 1h

Yield 1 slice tray

Number Of Ingredients 11

Ingredients

1 packet plain sweet biscuits, crushed
3/4 cup chopped toasted blanched almonds
1 cup coconut (and extra for sprinkling over top)
1 lemon, juice and zest of
2 drops almond essence
100 g butter
1/2 cup condensed milk
1 1/2 cups icing sugar
2 tablespoons butter
1 teaspoon lemon juice
boiling water (to mix)

Steps:

Combine biscuit crumbs,almonds, coconut, lemon zest, juice and essence in a bowl.
Place butter and condensed milk in a small saucepan, Stir over a low heat until the butter melts.
Pour over biscuit mixture and mix well.
Press mix into a 20x25 shallow tin.
Refrigerate 1 hour until firm.
---------Icing---------.
Combine all ingredients in a bowl, adding sufficient boiling water to mix to a stiff paste.
Spread over slice.
Refrigerate for 1 hour or until set.
Sprinkle extra coconut over and keep stored in refrigerator.

Nutrition Facts : Calories 3301.9, Fat 226.7, SaturatedFat 126.9, Cholesterol 326.8, Sodium 1315.2, Carbohydrate 307.2, Fiber 26.3, Sugar 272.2, Protein 42.1

LEMON AND ALMOND SLICES

Lemon and Almond Slices image

These gluten-free slices of zesty lemon goodness really are hard to resist. They're light, tangy, and the perfect companion to a nice cup of tea. Top with lemon slices, chopped nuts, pumpkin seeds and lemon zest to serve.

Provided by MyNutriCounter

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 6h5m

Yield 8

Number Of Ingredients 10

Ingredients

¾ cup cashews
1 ½ cups ground almonds
2 tablespoons coconut sugar
2 tablespoons coconut oil, melted
1 teaspoon maple syrup
1 (8 ounce) can coconut cream
4 lemons, zested and juiced
1 lemon, zested
2 tablespoons arrowroot starch
1 tablespoon honey

Steps:

Place cashews in a bowl of boiling water; soak for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Line a 8x10-inch baking pan with parchment paper.
Combine ground almonds and coconut sugar in a bowl. Add coconut oil and maple syrup; mix well until a dough is formed. Press dough evenly into the prepared baking pan.
Bake in the preheated oven until slightly golden, 15 to 20 minutes.
Drain cashews. Place in a blender with coconut cream, lemon juice, lemon zest, arrowroot starch, and honey; pulse until well combined and a thick cream is formed. Spread over the baked almond base.
Bake in the oven until golden, about 15 minutes. Cool for 15 minutes; chill in the refrigerator before slicing, about 4 hours.

Nutrition Facts : Calories 374.3 calories, Carbohydrate 37.3 g, Fat 25.5 g, Fiber 5.8 g, Protein 7.8 g, SaturatedFat 9.3 g, Sodium 95.3 mg, Sugar 22.1 g

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