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!
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!