Carob Hedgehog Slice Recipes
HEDGEHOG SLICE
Make and share this Hedgehog Slice recipe from Food.com.
Provided by chef zermane dit ze
Categories Bar Cookie
Time 10m
Yield 1 bar
Number Of Ingredients 5
Steps:
- Melt butter and chocolate together.
- crush marie or vanilla biscuits into crumbs.
- mix all together.
- put into tin and refridgerate.
Nutrition Facts : Calories 3626.5, Fat 245.7, SaturatedFat 139.4, Cholesterol 454.5, Sodium 1298.6, Carbohydrate 341.4, Fiber 18.8, Sugar 279.9, Protein 34
CAROB HEDGEHOG SLICE
fantastic! no cook food processor concoction perfect for snacking on 'round the clock. Original idea from Julie Stafford's 'Taste of Life' series, based on Pritikin principles.
Provided by florence.b
Categories Lunch/Snacks
Time 7m
Yield 30-40 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients, except syrup, in a *sturdy* food processor (I broke my el cheapo on this recipe). Process and slowly add syrup until mixture begins to stick together. Press into slice tin lined with greaseproof paper, refrigerate until firm.
Nutrition Facts : Calories 54, Fat 1.9, SaturatedFat 0.4, Sodium 0.4, Carbohydrate 8.4, Fiber 1.2, Sugar 4, Protein 1.3
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- Add all ingredients to a food processor and blend to combine until completely smooth, scraping down sides as needed.
- Taste and adjust flavor as needed, adding more carob powder for "chocolate" flavor or sweetness, maca powder for caramel flavor, salt for saltiness, vanilla for vanilla flavor, or coconut butter for creaminess. If it appears too liquidy, add an additional 1 Tbsp (9 g // as recipe is written // adjust if altering batch size) coconut flour. You're looking for a pourable liquid, but not too watery.
- Pour into cupcake liner molds, a lined loaf pan, or silicone chocolate molds like these or these, and let cool until firm. Depending on the temperature of your home, they may solidify at room temperature. If not, carefully transfer to the refrigerator until firm. Then remove from molds and enjoy. Because coconut butter chilled has some texture, don't be worried if the tops of your bars have a bit of ridging to them - that's totally normal!
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- Line an 8 x 8 inch baking tin/pan or similar with baking paper, grease lightly with butter, and set aside.
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