Gluten Free Chocolate Hedgehog slice
Crunchy, satisfying and healthy!
Great as an afternoon pick me up or for lunch boxes and snacks when you’re craving something sweet
Makes 35 slices.
Ingredients:
300 grams mix raw nuts (pecans, walnuts, macadamias, cashews, almonds)
170 grams Medjool dates, pitted ( seed removed)
80 grams rice malt syrup or honey
80 grams desiccated coconut
50 grams cocoa powder
250 grams puffed rice (rice bubbles as an alternative)
80 grams unrefined coconut oil
250 grams dark chocolate melts.
Method:
Line a lamington tray with baking paper and set aside.
Place all the nuts and dates in a food processor and process until desired texture.
Then add cocoa powder, coconut, puffed rice, rice malt syrup and coconut oil and mix through on a gentle speed or pulse.
Place mixture into a large lamington tray and press down firmly until evenly spread. Then set in the freezer for 30 minutes.
Chocolate topping: Place chocolate melts in a double boiler.
Double boiler: (a saucepan with a little bit of water brought to the boil, then taken off the heat and placing a stainless-steel bowl with chocolate melts inside, over the saucepan and allowing the steam to melt chocolate. Repeat this process until all chocolate is melted.
To make topping
Once chocolate is melted drizzle over the slice. Then place slice back in freezer until set. Once set, take slice out of lamington tin and place on a chopping board. Slice with a sharp knife desired pieces and place in an airtight container in the fridge.
Great with a cup of tea or coffee.
Nutritional analysis per slice
Energy: 175Cals/ 732kJ
Protein: 3g
Fat: 11g
Saturated fat: 6g
Carbohydrate: 17g
Sugars: 10g
Fibre: 1.5g
Sodium: 45mg