Growing up, I absolutely HATED chocolate. The stuff tasted like poison to me, and only recently have I started to really enjoy it. Unfortunately, because of my also recent lactose-intolerance, I haven’t been able to indulge in my new found love and often avoid buying any desserts of any kind just incase they contain any dairy products.
That’s where being able to cook for yourself comes in VERY handy!
This lactose-free hedgehog slice is delicious and tastes just like the original! It can easily be made vegan by using an egg replacement/flaxseed as a binding agent.
- 130g dairy-free spread*
- 1/2 cup sugar
- 3 tbs cocoa powder
- 1 egg
- 100g vegan biscuits/cookies, crushed (I used Arnott’s Nice)
- 3 tbs shredded coconut
- 50g oats
- 50g pecans, chopped
*If you’re not keen on using dairy-free spread, just replace it with some coconut oil
- In a pot over a low heat, melt the dairy-free spread (or coconut oil) and stir in sugar and cocoa powder. Cook this mixture until all sugar has dissolved.
- Remove from the heat and quickly whisk the egg into the mixture – this will slowly cook the egg without scrambling it.
- Add in the biscuits, coconut, oats and pecans. Mix well to combine all ingredients.
- Line a slice tin* with baking paper and pour mixture inside, flattening the top and pushing the mixture into all the edges. Freeze the slice for 2 hours before cutting and serving!
*Dimensions of the slice tin you use will depend on how thick you want your slice. You can even make this in a small (lined) Tupperware container! For my slice, I actually lined a small 15cm x 10cm loaf tin.