Top Deck Slice

  • Prep Time: 30m
  • Total Time: 1h 30m



  • 2 x 200g packets plain arrowroot biscuits (gluten free)*
  • Juice of 1 small lemon
  • 1 1/2 cups condensed milk**
  • 1 1/2 cups desiccated coconut


  • 50 grams white chocolate, melted
  • 50 grams dark chocolate, melted
  • 60 grams butter, chopped into chunks
  • 3 cups icing sugar, gluten free
  • 3 -4 Tbsp almond milk



  1. Line a 10 x 10 inch square baking pan with parchment 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 crushed biscuits to a large mixing bowl.
  4. Stir through desiccated coconut.
  5. Add the lemon juice and condensed milk.
  6. Thoroughly mix all the ingredients together with a wooden spoon, you may find it easier to mix it using your hands.
  7. Evenly spread the mixture into the prepared pan and place into the refrigerator.


  1. In a double boiler over low-medium heat, melt both of the chocolates together. 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 the 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, beat well.
  6. Add melted chocolate and beat mixture for a further 1-2 minutes or until light and fluffy.
  7. Evenly spread frosting on top of the base and place back into the refrigerator until set, approximately 1 hour.
  8. Keep slice in an airtight container, refrigerated for up to 10 days, if it lasts that long ;)
  9. Enjoy!


  1. * Any Plain sweet biscuit/cookie will do. ** You can also use condensed coconut milk.