I’ve got such vivid memories of summer holidays as a child. Sitting out on the back deck, in and out of the pool, the smell of sunscreen and barbecues filling the air. My other memory of good old Australian summers is melted chocolate. Tim Tams, Mint Slices, chocolate caramel slice, you name it, it always melted. When it was too hot to put anything in the oven but we still wanted a chocolatey treat, we made hedgehog slice.
Apparently hedgehog slice originated in Australia. This baffles me, because we don’t have hedgehogs. But I feel as though if we renamed it “Echidna Slice” it wouldn’t quite have the same ring to it. Never mind, this linguist will just roll with it.
The recipe my mum used to use was primarily sweetened condensed milk, butter, melted chocolate and biscuits. It was absolutely decadent. Cue chocolatey fingers, faces and happy hearts.
This weekend I had a serious craving for hedgehog slice, so I did some experimentation and came up with a low FODMAP version (per slice). Sticky, gooey chocolate with crunchy segments of biscuit topped with a smooth and creamy icing.
I have been trialling a few different healthy, low FODMAP icing options, and have decided that using soaked macadamias is my favourite thus far. While it’s hard to get the texture completely smooth, you can come very close and it’s a versatile base to add a tonne of different flavours.
If you try this recipe out, please let me know! I’d love to hear how it went.
Body of the slice
- 1/2 cup desiccated coconut
- 4 tbsp cacao
- 2 tbsp maple syrup
- 1/4 cup coconut oil (melted)
- 1/4 cup rice malt syrup
- 1 cup almond meal
- 1 cup oat flour
- 5 tbsp almond milk
- 1/2 packet Arnott's rice cookies or similar (crumbled)
- 1 cup unsalted macadamias (soaked)
- 2 tbsp maple syrup
- 4 tbsp almond milk
- dash vanilla extract
- 1/2 block Lindt 85% chocolate
Before starting work on the body of the slice, soak macadamias in boiling water to start the softening process.
Mix all ingredients for the body of the slice except the rice cookies in a large mixing bowl until well combined.
Fold through rice cookies carefully so as not to turn them into a powder.
Press the mixture into a square baking pan lined with grease proof paper. The mixture will be sticky, but keep at it. Place in the fridge for 20 minutes until it has mostly hardened.
After 20 minutes, drain the macadamias and blend with maple syrup, almond milk and vanilla until mostly smooth (I am yet to get it 100% smooth). Add melted chocolate and combine.
Spread the icing on to the base and return to the fridge until ready to serve.