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Hedgehog Slice

Yields8 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

A decadent chocolate slice filled with crunchy biscuit pieces and a smooth chocolate topping.

 1 egg, whisked
 1/4 cup butter or ghee, melted
 2 tbsp maple syrup
 1 cup blanched almond meal
 1/4 cup coconut flour
 1/2 tsp baking powder
 Pinch Changing Habits Seaweed Salt
 200 ml tinned coconut milk or cream (use the thick part of the coconut and not the liquid)
 2 tbsp Changing Habits Cacao Powder
 1/4 cup maple syrup
 1/2 cup shredded coconut
Chocolate Top
 1 tsp coconut oil
 1/3 cup Changing Habits Cacao Chips
 2 tbsp maple syrup

Preheat oven to 180 degrees.


In a bowl, whisk the butter, egg and maple syrup. Slowly sift in the dry biscuit ingredients while continuing to stir.


Spoon the mixture into a lined loaf tin and flatten the mixture down with the back of a spoon. It should be approximately 5mm thick. Bake for approximately 10 minutes. Remove from the oven, flip the biscuit over and cook for another 5-10 minutes or until golden and crispy. Remove and cool.


Break the biscuit into small pieces and set aside.


In a pot over a low heat, add the coconut milk/cream, cacao powder and maple syrup. Stir until the ingredients melt together. Remove from the heat.


Blitz the shredded coconut in a food processor or Thermomix.


Mix the shredded coconut in with the coconut milk, maple syrup and cacao powder.


Pour the chocolate mixture into a lined loaf tin. Mix through the broken biscuits and flatten down evenly with the back of a spoon. Place in the freezer for 10+ minutes,

Chocolate Top

Heat a pot over a low temperature and add the coconut oil, cacao chips and maple syrup.


Continuously stir until the mixture has completely melted. Set aside to cool.


Remove the slice from the freezer and pour the chocolate mixture on top. Place in the refrigerator to set for approximately 1 hour.


Remove and slice.

Nutrition Facts

Servings 0

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