Carob Hedgehog Slice
Indulge in the rich, nostalgic flavors of a no-bake Carob Hedgehog Slice—a delightful treat perfect for satisfying your sweet tooth without the need for an oven! This recipe combines crunchy biscuit pieces and desiccated coconut with a luscious carob-infused mixture, bringing a wholesome twist to a classic chocolate slice. Topped with a smooth layer of melted carob chips mixed with coconut oil, each bite is a balance of creamy, chewy, and crunchy textures. Quick to prepare with just 20 minutes of hands-on time, this chilled dessert is perfect for any occasion, from afternoon tea to lunchbox snacks. Plus, it’s easy to customize—substitute dark chocolate chips for a richer flavor or add your favorite nuts for extra crunch. Make this simple, crowd-pleasing recipe today and enjoy a naturally sweetened, indulgent treat that everyone will love!
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Ingredients
- 250 g plain biscuits (e.g., digestive or graham crackers)
- 50 g unsweetened desiccated coconut
- 100 g unsalted butter
- 75 g brown sugar
- 2 tbsp carob powder
- 200 ml sweetened condensed milk
- 150 g carob chips (or dark chocolate chips as a substitute)
- 2 tsp coconut oil
Directions
Step 1
Line a 20x20 cm (8x8 inch) square pan with parchment paper, leaving some overhang for easy removal later.
Step 2
Place the biscuits in a large zip-top bag and crush into small pieces with a rolling pin, or pulse them in a food processor for a finer texture.
Step 3
In a large mixing bowl, combine the crushed biscuits and desiccated coconut. Set aside.
Step 4
In a medium saucepan over low heat, melt the unsalted butter. Add the brown sugar, carob powder, and condensed milk, stirring continuously until the mixture is smooth and the sugar has dissolved. Do not let it boil.
Step 5
Pour the warm carob mixture over the dry ingredients and mix thoroughly until all the crumbs are coated and evenly combined.
Step 6
Transfer the mixture into the prepared pan. Use the back of a spoon or a spatula to press it down firmly and evenly into the pan. Chill in the refrigerator for 30 minutes to set.
Step 7
While the base is chilling, make the topping. Melt the carob chips and coconut oil together in a heatproof bowl set over a pot of simmering water (double-boiler method), or microwave in 30-second intervals, stirring after each interval until smooth.
Step 8
Remove the pan from the refrigerator and pour the melted carob topping over the set base. Spread evenly with an offset spatula or the back of a spoon.
Step 9
Return the pan to the refrigerator and chill for at least 2 hours, or until fully set.
Step 10
Using the parchment paper overhang, lift the slice out of the pan. Place it on a cutting board and cut into 12 slices or squares using a sharp knife.
Step 11
Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
| Serving size | (925.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4319.1 |
| Total Fat 230.1g | 0% |
| Saturated Fat 138.2g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 308.8mg | 0% |
| Sodium 1685.4mg | 0% |
| Total Carbohydrate 525.5g | 0% |
| Dietary Fiber 32.3g | 0% |
| Total Sugars 353.4g | |
| Protein 46.9g | 0% |
| Vitamin D 20.6IU | 0% |
| Calcium 1145.7mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 2303.5mg | 0% |
Source of Calories