Seedy Hedgehog Slice

The-Natural-Food-Emporium-Raw-Vegan-Chocolate-Hedgehog-Recipe

The classic Aussie bakery staple has a wholefood, good food, healthier treat upgrade (plus it’s vegan to boot!). Spread the chocolate topping inside your favourite biscuits or as icing on a cake for a healthier option.

Makes 1 x 21cm round

Ingredients

Base

1 x 250g pkt Seedy Morning Muesli

80g /cup cacao butter

65g / 4 tblspns cacao powder

30ml / 1 tblspn and 2 tspns agave nectar

1 tspn chia seeds in 45ml water

2 tspns maca powder

80g / 3-4 fresh dates, pips removed

Chocolate Topping

150g very ripe avocado flesh (approx 1 x 300g avocado)

1 tspn vanilla extract

2 tspns tahini

2 tspns cacao butter, melted

24g /cup cacao powder

20ml / 1 tblspn agave nectar

Method

To make the base:

Prepare a 21cm round sponge cake tin (has lower sides than general cake tin) by lining it with baking paper.

Make the chia egg first by mixing the seeds in the water, stir well and set aside.

To melt the cacao butter put it in a small bowl over another bowl of very hot water. Once melted add cacao powder and stir til smooth. Add agave syrup and stir well to combine. Leave over hot water so it stays melted. If it hardens before using just reheat the water, making sure no water comes in contact with the chocolate.

In a food processor put half (125g) of the Seedy Morning Muesli and grind to a crumb. There can still be some texture, rather than a powder. Add maca powder and dates and process until dates are blitzed. Pour in chia egg and pulse through mix then add melted chocolate and combine well. Lastly add remaining muesli and pulse until coated with chocolate mix. Be careful at this stage as muesli needs to remain chunky.

Scrape out of processor, tip into prepared tin and press down to flatten. Set aside.

To make the Chocolate Topping:

Use the food processor (it won’t need to be washed) to make the topping after making the base.

Put the avocado flesh in and blitz until smooth. Add vanilla extract and tahini to combine. Pour in melted cacao butter, cacao powder and agave nectar mixing until a beautiful smooth ‘icing’ consistency. You may need to scrape down the sides every now and then to make sure all ingredients are incorporated. Use immediately and spread onto the base. Cover tightly and put in the fridge. This Raw Chocolate Hedgehog Slice is best left for a day for the flavour and texture to improve. Can be kept for 2 weeks in a covered container in the fridge.