Serves: 20 (makes 20 slices)
Time to make: 15 mins (Hands-on time: 15 mins), plus overnight chilling
Total cost: $5.80 / $0.29 per serve
200g Milk Arrowroot biscuits
75g ground almonds
1/4 cup desiccated coconut
100g reduced-fat spread
3 tablespoons clear liquid honey
2 tablespoons icing sugar
1/2 lemon, juice of
Step 1 Place biscuits in a sealed plastic bag and bash with a rolling pin until they resemble breadcrumbs. Place in a large bowl with almonds and coconut.
Step 3 Melt spread and honey in a pan over a low heat. Add to bowl and mix well until mixture starts to stick together. Press into a 24x16cm baking tin (use the palm of your hand) and refrigerate overnight.
Step 4 Mix icing sugar and lemon juice in a bowl until smooth. Drizzle over almond and coconut base. Place in fridge until icing sets, then cut in slices.