Hedgehog slice is definitely one of my childhood favourites! So I made this delicious, decadent and moreish slice last week, using @unicornsuperfoods berry & pitaya powders for the flavour & pretty colours.
Here is the recipe:
7-INGREDIENT BLACK FOREST PROTEIN HEDGEHOG SLICE (vegan, GF, no-bake)
August 2, 2020
Category
7-Ingredients
Chocolate bars
Cooking method
Dessert
Dietary
Gluten-free
Meal type
No-bake
Number of ingredients
Recipe type
Snack
Sweet
Persons
8
Serving Size
1 slice
Prep Time
2 hours
Total Time
2 hours
Notes
** Storage: in an airtight container the freezer for months or in the fridge for 1 week
Ingredients
- Base:
- ✅ 150g vegan shortbread biscuits ( I used the GF one from @woolworths_au )
- ✅ 60g vegan vanilla protein powder (I used @macr0mike salted vanilla)
- ✅ 100g dairy-free dark chocolate, melted
- ✅ 1/2 cup coconut cream
- ✅ 1/2 cup frozen raspberries
- ✅ 2 teaspoons @unicornsuperfoods berry powder
- Choc Topping :
- ✅ 50g dairy-free chocolate, melted
- ✅ 20g vegan vanilla protein powder
- ✅ 2 tablespoons coconut cream
- White choc berry swirl:
- ✅ 30g dairy-free white chocolate, melted (I used @loving_earth )
- ✅1 teaspoon @unicornsuperfoods berry powder
- Pitaya swirl:
- ✅2 tablespoons coconut cream
- ✅1 teaspoon @unicornsuperfoods pitaya powder
Instructions
- 1. Line a small container (mine was 8x15cm) with non-stick paper
- 2. Chop the biscuits into small chunks.
- 3. Add the biscuits & protein powder into a large bowl, mix together.
- 4. Melt the chocolate and stir in the coconut cream until smooth. Pour this into the protein biscuit mix & fold until the biscuit are coated with chocolate sauce & protein powder has dissolved
- 5. Transfer this mixture evenly into the lined container
- 6. Freeze for at least 1 hour
- 7. Make the choc topping by stirring the melted choc, coconut cream & protein powder until smooth. Set aside
- 8. In two seperate bowls, make the White choc berry & Pitaya swirls by mixing together the respective ingredients
- 9. Pour the choc topping over the slice. Use a spoon to draw lines using the white choc berry sauce & Pitaya sauce. Quickly drag the back of the spoon perpendicular to the lines to make a ripple pattern before the chocolate sets
- 10. Return to freezer for 30 mins to set.