No Bake Lemon Slice

This recipe is a super sweet treat... for special occasions only! I don't recommend consuming this kind of thing on a daily basis. But the recipe is divine and too goo not to share.

Prep time: 20 mins

Total time: 20 mins

Serves: 18 squares



  • 2 x 200g packets plain arrowroot biscuits (gluten free)*

  • 1 medium lemon, zest and juice

  • 1 x 320g can condensed coconut cream*

  • 1½ cups desiccated coconut


  • 100g vegan white chocolate*, melted

  • 60g vegan butter*, chopped into chunks

  • 3 cups icing sugar (gluten free)

  • 3 Tbsp almond milk

  • 1 tsp vanilla bean extract



  1. Line a 10 x 10 inch square baking pan with baking paper and set aside.

  2. In a high speed food processor, add 1 packet of the biscuits and process until a fine crumb. Pour into a mixing bowl. Repeat with the second packet of biscuits.

  3. Add the lemon zest and juice to the crumb mixture.

  4. Pour in condensed coconut cream and desiccated coconut.

  5. Thoroughly mix all the ingredients together with a wooden spoon, you may find it easier to mix it using your hands.

  6. Evenly spread the mixture into the prepared pan and place in the refrigerator.


  1. In a bowl, over boiling water, melt white chocolate. Begin frosting while chocolate is melting but remember to stir the chocolate every now and then.

  2. In the bowl of a stand mixer or using a hand mixer, add butter. Using the whisk attachment, whisk the butter for 30 seconds or until just soft.

  3. Gradually add icing sugar, 1 cup at a time.

  4. If white chocolate is done, take it off the heat to let it cool slightly.

  5. Between the addition of the icing sugar, add almond milk, 1 tablespoon at a time.

  6. Add in vanilla extract and beat well.

  7. Add melted white chocolate and beat mixture for a further 1-2 minutes or until light and fluffy.

  8. Evenly spread frosting on top of the base and place back into the refrigerator until set, approximately 1-2 hours. It won't set completely, it will still be soft.

  9. Keep slice in an airtight container, refrigerated for up to 10 days, if it lasts that long

  10. Enjoy!


* Any Plain sweet biscuit/cookie will do if you're not too concerned about the dairy content. I use gluten free and 100% vegan arrowroot biscuits from my local health food store. * You can find vegan white chocolate from any health food store. * You can find vegan butter from any health food store. * I found my condensed coconut cream from Woolworths (In Australia) in the asian grocer aisle. Try your local supermarket or health food shop.