1. Make a full batch of the Dairy Free Sweetened Condensed milk, cook to reduce to 1 cup
2. Dry roast the almond slices and the shredded coconut to a light golden stage. Transfer to a cool plate or bowl
3. Line a cake pan with parchment paper. Grease the parchment with coconut oil
4. Pour the Dairy Free Sweetened Condensed Milk into a large mixing bowl, sprinkle in the cardamom powder. Stir to combine. Toss in the dry roasted almond slices and the shredded coconut. Gently fold from the bottom to top, until well combined. Let rest at least 10 minutes
5. Pour content into the lined cake pan. Press to flatten to an even thickness
6. Place the pan in the refrigerator for a minimum of 2 hours and up to overnight. Cut into 12 rectangles. Serve and enjoy! Cover and keep refrigerated between servings
By Angela Wilkes
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