Hedgehog Slice
the ‘biscuit’
- 1 cup desiccated coconut
- 1/2 cup almond meal
- 2 tablespoons almond butter
- 2 tablespoons honey*
- pinch of salt
the slice
- 1 cup desiccated coconut
- 1/2 cup walnuts
- 14 medjool dates, seeds removed
- 3 tablespoons cacao or cocoa
- pinch of salt
- 1 teaspoon vanilla extract
the extras
- 1/2 cup walnuts, roughy chopped
the chocolate
- 3 tablespoons cacao or cocoa
- 2 tablespoons coconut oil, liquid
- 1 tablespoon maple syrup
- Line a loaf tin with baking paper over hanging the sides. Mine measures 19.5cm x 9.5cm.
- Place the coconut and almond meal for the biscuit layer into your processor and blend until the mixture resembles a flour consistency. Add the remaining biscuit ingredients and blend until the mixture is very well combined and sticking together. Pour the mixture into a bowl and set aside.
- Place the slice ingredients into your processor and blend until the mixture is well combined and sticking together. Place the biscuit and chocolate mixture into a bowl with the extra walnuts and roughly combine. Press the mixture firmly into your prepared tin.
- To make the chocolate topping mix together the maple and cacao or cocoa powder, stir in the coconut oil and spread he mixture evenly over the slice. Place the slice in the fridge to set.
- Eat and enjoy!
*you can use rice malt syrup if you prefer.
notes – I placed the slice into the freezer for 20 minutes prior to cutting. Once cut you can store the slice in the fridge or freezer.
If you are enjoying the recipes be sure to check out the books. I hope you find something you love. With thanks, B x
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Recipe
Wholefood Simply Hedgehog Slice
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