Top Deck Slice

Instructions

Base

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.

Frosting

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!

Notes

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