Hedgehog Slice (vegan & dairy-free)
This hedgehog slice is rich, crunchy and chocolatey just like the classic Australian favourite, but made completely dairy-free and vegan! It features a sweet fudgy chocolate packed with crunchy biscuit chunks, and hints of coconut and nuts. Best of all, it’s completely no-bake and requires only 20 minutes of prep!
Why you’ll love this recipe
This recipe has been carefully developed for dairy-free ingredients so it still has the same delicious texture and flavour as a classic chocolate hedgehog slice! Some dairy-free ingredients (condensed milk and block butter) don’t set as firmly as their dairy counterparts so I’ve perfected the recipe to make sure everything holds together like the original.
Ingredients you’ll need
The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.
Dairy-free sweetened condensed milk for the classic sweetness and fudginess of traditional hedgehog slice! I tested this recipe with coconut and oat sweetened condensed milk and they both worked equally as well. Condensed milk is not the same as coconut cream or sweetened beverage-style milk!
Dairy-free dark chocolate. Traditionally, hedgehog slice uses milk chocolate but dairy-free milk chocolate is pretty difficult to find (and very expensive) so we’re using dark chocolate! The natural bitterness of dark chocolate balances out some of the sweetness of condensed milk – this hedgehog slice isn’t sickly sweet but still definitely sweet enough to call it a treat.
Dairy-free block butter adds a melt-in-your-mouth consistency to this hedgehog slice. Block butter is best as it sets more firmly. If you’re in a pinch, you can use a vegan spreadable butter (such as Nuttelex), but your slice will be stickier and soften quicker.
Plain sweet biscuits (or crunchy cookies in the US) for that special crunch factor. If you’re in Australia, Arnott’s Marie biscuits, Nice biscuits and McVities digestive biscuits work wonderfully for this recipe (and they all happen to be vegan too)! Any type of plain biscuit or cookie will work similarly.
Desiccated coconut (optional, also known as finely shredded coconut). If using shredded coconut, pulse it in a food processor so it’s finer.
Oil for the chocolate topping. You can use any vegetable oil, avocado oil or coconut oil. The oil prevents the chocolate layer from cracking when you cut into it. If you don’t want to use oil, peanut butter also works!
Preparing the biscuit mixture
First, chop the biscuits and add them to a large mixing bowl with the coconut and nuts. I recommend breaking the biscuits with your hands or using a knife on a chopping board. A food processor or blender will crush the biscuits too finely. We want the hedgehog slice to have visible biscuit chunks, rather than be a uniform texture/colour.
Then mix all the dry ingredients until roughly combined. There will be some coconut at the bottom of the bowl – don’t worry about this!
In a medium saucepan over medium heat, add the butter, condensed milk and chocolate. You don’t need to use a double boiler because the low heat and high amount of liquid prevents the chocolate from burning. Then stir and melt the mixture until it’s smooth and well combined with no streaks of melted butter.
Allow the chocolate sauce to cool slightly then mix it with your dry ingredients. Your final mixture should be chunky, messy and sticky!
Assemble the hedgehog slice
Scoop the chunky mixture into your prepared pan, trying to make sure there are no large gaps. Then smooth the surface as much as you can – it doesn’t need to be perfect! Set aside the hedgehog slice in the freezer while you make the top layer.
For the topping, melt the chocolate and oil in a double boiler on the stovetop. Or you can melt them in the microwave in 30-second bursts.
Finally, pour the melted chocolate on the hedgehog slice. You may need to swivel your pan or spread the chocolate to the sides. Cover the slice and return it to the fridge to set for at least 2 hours, but ideally overnight.
How to cut hedgehog slice
Hedgehog slice usually cuts really easily and neatly without crumbling! However, my biggest tip for neat slices is to use a sharp and warm knife. Run your knife under hot/warm water, dry it with a kitchen towel and cut the slice. The slight warmth from the knife melts the chocolate and gives you cleaner cuts.
How to store this chocolate slice
Hedgehog slice keeps well in the fridge for 1 week. Biscuits/cookies quickly absorb smells in the fridge, so make sure you store the slice in an airtight container. Alternatively, you can store the slice in the freezer for up to 1 month.
The slice will keep well at room temperature for around one day (and is great for lunchboxes), as long as it’s not a very hot day. If it’s too hot, the slice will become sticky and soften.
Customising this recipe
Yes, though your slice will be softer as dairy-free milk chocolate contains less cocoa solids than dark chocolate. Your slice will also be sweeter as milk chocolate tends to contain more sugar.
Yes! You can use any gluten-free biscuit you enjoy!
Yes, some other delicious mix-ins include:
– other types of nuts like almonds, pecans or peanuts. You can even toast them for more flavour!
– marshmallows for a rocky road inspired treat
No, both of these ingredients are essential and any substitutions will require reworking the whole recipe. You can try to make your own condensed milk (from dairy-free milk and sugar) or chocolate (from coconut oil/cacao butter, cocoa powder and sugar), though it’ll produce different results.
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More nostalgic desserts
Hedgehog Slice (vegan & dairy-free)
Ingredients
Base
- ¾ cup (170g) vegan block butter, (note 1 if using spreadable vegan butter)
- 320g (15 oz) dairy-free sweetened condensed milk, equivalent of 1 can
- 1 ¾ cup (300g) chopped dairy-free chocolate, (I used dark and semi-sweetened, note 2)
- 250g plain sweet biscuits, (note 3)
- ½ cup (50g) desiccated coconut / fine shredded coconut, optional
- ½ cup (60g) chopped pistachios, or walnuts
- ¼ teaspoon salt, to taste, if using unsalted butter
Topping
- 1 ¾ cup (300g) chopped dairy-free chocolate, (I used dark and semi-sweetened)
- 2 teaspoons (7g) oil, vegetable or coconut (note 4)
Instructions
- Line a 23cm (9-inch) square baking tin or a 16cm x 26cm (6-inch x 10-inch) slice tin with baking paper (also known as parchment paper).
Prepare the base:
- Roughly chop the biscuits so you have some large and small pieces of biscuit. You can also break the biscuits with your hands.
- Add the crushed biscuits, coconut and nuts to a large bowl and mix until combined. Set aside.
- Add the condensed milk, butter and chocolate to a medium saucepan over medium heat. Mix and melt until you have a very smooth and thick mixture. There shouldn't be any oily streaks. Allow to cool slightly.
- Pour the slightly warm chocolate mixture over the biscuit mixture. Mix until well combined. Your mixture should be chunky and a little sticky.
- Scoop the mixture into your lined baking tin, and press it down trying to make sure there are no large gaps. Level the surface as much as you can. Cover and set aside in the freezer.
Prepare the topping:
- Melt the chocolate and oil in a medium bowl over a double boiler. Alternatively, you can melt the mixture in a microwave-safe bowl in your microwave in 30-second increments. Mix until the chocolate is completely melted and there are no oily streaks.
- Pour the melted chocolate on top of the slice. Cover and set aside in the fridge for 3-4 hours or until set.
- Using a sharp knife, cut the hedgehog slice into squares. Serve immediately or store in an airtight container at room temperature for up to 1 day or in the fridge for up to 1 week. Or store the slice in the freezer for up to 1 month.
Notes
- A spreadable vegan butter such as Nuttelex will work but your slice will be a bit softer and stickier, especially on the bottom. It will still cut nicely and be delicious!
- If you prefer a very sweet hedgehog slice or are short on chocolate, you can use a little less chocolate (200g of chocolate at the minimum). The slice will still set but it’ll be stickier, especially on the bottom.
- Any plain sweet biscuit will work! Arnott’s Marie biscuits, Nice biscuits and McVities Digestives all work well (and they’re all accidentally vegan too). Even gingernut biscuits will work! If you prefer an extra crunchy slice, feel free to add more biscuits. Sometimes I add up to half an extra pack (125g) of biscuits.
- Alternatively, you can use 2-3 tablespoons of peanut butter or your nut butter of choice!
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