Dairy Free No Bake Chocolate Slice!

This is such a classic kiwi recipe to whip up, it's always a hit!! I have adapted my classic recipe to be dairy free, if you use gluten free biscuits this recipe will be very allergy friendly because it naturally has no eggs, nuts or peanuts in the recipe either!! If you aren't dairy free you can use your usual butter, condensed milk and plain biscuits, the result will be the same.

Ingredients:
Base:

200 grams Plain Biscuits (Arnotts Teddy Bear biscuits are dairy free)

2 cups Dessicated Coconut

3 tablespoons Cocoa Powder

60 grams Melted Butter (I use Nuttelex for dairy free...coconut oil will not work as a substitute in this recipe)

1/2 cup Coconut Condensed Milk

Icing:
3/4 cup Icing Sugar

2 tablespoons Butter (Nuttelex)

1 + 1/2 tablespoon Boiling Water

Method:
1. Smash up your plain biscuits with a rolling pin, you can use the food processer but it is better if there are some big chunks in there!
2. Add the cocoa powder and coconut to the smashed biscuits and stir. Set aside.

3. Add the condensed milk to the butter and mix until combined.
4. Add the wet ingredients to the biscuit mix and stir until combined, it will look crumbly still.

5. Tip the mix into a lined tray (20cm x 20cm square) and press in firmly using the back of a spoon or your hands, until it is well packed into the tray.
6. Once the base is in the tray place it in the fridge for an hour.
7. To prepare the icing add all the ingredients except the water to a bowl and mix, then slowly add the boiling water until you have a smooth icing.

8. Pour the icing onto the base while still in the tray and refrigerate until the icing is set.

You can add sprinkles to the icing before putting it in the fridge, crumbled candy cane is a fun addition for Christmas!

Once cut you can store this in the fridge for up to a week but it probably won't last that long!!

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