Gluten Free Hedgehog Slice
Leda’s gluten free biscuits are perfect for making your favourite slice, tart or cheesecake base. Leda’s Arrowroot, Gingernut and Golden Crunch Biscuits are the essential accompaniment for your gluten and dairy free baking.
This Gluten Free Hedgehog Slice made with Leda Arrowroot Biscuits and it is simply delicious. Made without condensed milk it is also dairy free and vegan friendly.
2 x 270mL tins coconut milk, refrigerated
1/4 cup agave syrup
250g Leda Arrowroot biscuits, roughly crushed
1/2 cup desiccated coconut
1/2 cup walnuts, chopped
2 tbsp cacao
150g dairy-free 70 per cent dark chocolate
100g coconut oil
200g dairy-free 70 per cent dark chocolate
2 tbsp coconut oil
Chopped walnuts & extra biscuit crumbs, to garnish
Chill tins of coconut milk in fridge overnight.
Next day, open tins carefully and scoop solid coconut cream into medium-sized heavy-based saucepan. (Save coconut water for another recipe.)
Add agave syrup and bring mix to simmer over medium–low heat.
Gently simmer for roughly 35–40 mins, or until mixture has thickened slightly and has reduced by half.
When ready, remove from heat and pour into bowl to cool.
Grease and line 18 x 28cm slice tin with baking paper and set aside.
In mixing bowl add crushed biscuits, coconut, walnuts and cacao powder and mix well.
Melt chocolate in bowl over saucepan of boiling water, ensuring water does not touch bowl. Stir frequently until chocolate is just melted, add coconut oil and continue to stir until combined.
Add melted chocolate mix and condensed coconut milk to biscuit mixture and mix together.
Spread mixture evenly into prepared tin, pressing down firmly.
For topping, repeat chocolate melting process with remaining dark chocolate and coconut oil.
Pour over slice and refrigerate until set, approx. 1–2 hours.
Remove from tin. Trim edges and cut into squares.
You can find Leda Arrowroot Biscuits in select Coles supermarkets or purchase online here