Excited to be sharing this decadent spin on a classic! I used @naturescharm_au coconut condensed milk to create the luscious salted caramel for the biscuit base ✨ Trust me, this one one you want to try!
Anyways, lets get straight to the point, here is the recipe:
5-INGREDIENT SALTED CARAMEL HEDGEHOG SLICE (vegan, no-bake, GF)
December 28, 2020
Category
5-Ingredients
Cooking method
Dessert
Dietary
Gluten-free
Meal type
No-bake
Number of ingredients
Recipe type
Sweet
Persons
6
Serving Size
1 slice
Prep Time
10 minutes
Cook Time
2 hours
Total Time
2 hours, 10 minutes
Notes
*Storage tips: in an airtight container the fridge for up to a week or in freezer for months, allow it to thaw at room temp for 2 mins
Ingredients
- CARAMEL BISCUIT BASE:
- ✅ 1 x tin (320ml) coconut condensed milk ( I used @naturescharm_au)
- ✅ 1/2 cup coconut sugar (or brown sugar)
- ✅ 2 tablespoons coconut oil (can sub for vegan butter)
- ✅ 1/2 teaspoon sea salt
- ✅ 1 x packet of shortbread biscuits ( I used the vegan, GF scotch fingers from @woolworths_au)
- CHOCOLATE TOPPING:
- ✅ 100g dairy-free chocolate
- ✅ 1/2 tablespoon coconut oil, melted
Instructions
- 1. Line a loaf container with non-stick paper.
- 2. Chop up all the biscuits into small chunks. Set aside
- 3. In a small pot, add the brown sugar and condensed milk. Bring to a boil and then reduce the heat to a simmer for 5 minutes, stirring frequently so the caramel doesn’t burn.
- 4.Add in the coconut oil and salt and continue simmering for another 10 minutes (It may look like there is an oil layer on top but don’t worry it will blend later)
- 5. Remove the caramel off the heat and Stir in in the biscuit chunks.
- 6. Transfer this mixture as a flat layer into the lined tin. Freeze for at least 1 hour to allow the caramel to set
- 7. Make the topping by melting the chocolate and stirring in the coconut oil until smooth and glossy. Pour this over the slice and return it to the freezer for 30 mins to set before slicing.