Delicious vegan and sugar-free hedgehog slices made with homemade wheat-free shortbread biscuits.
Preheat oven to 180C or 350F and prepare a baking sheet with baking paper on it.
Whisk the dry ingredients in a bowl.
Add in the vegan butter and mix until the mixture resembles course sand. It's not going to look fully even, and that's okay. This makes the biscuits more flaky.
Add in the vanilla extract and water in 1tbsp increments until it forms a dough.
On a lightly floured surface (I used baking paper with a dash of flour), roll the dough onto a flat sheet. It doesn't have to look good at this point, just make sure it's evenly sized throughout.
Using either a cookie cuter or a wineglass like I did, cut the dough into even shapes. Make sure to grab the leftover though and repeat the process, we don't want any waste!
Place the raw biscuits on a baking sheet, place on the middle rack of the oven and bake for 15 minutes. They'll look slightly golden brown.
Let the biscuits cool fully and then smash them into pieces like in the picture.
Blend all the ingredients in a blender.
Add the chocolate mixture onto the cookies and mix until all the biscuits are fully coated.
Lay out the mixture the edge of a sheet of baking paper and shape into either a pyramid or a rectangle. Then roll the paper on top of the slice and tightly fold the edges. Place in the freezer to cool for a few hours or until solid enough to slice. All done and ready to enjoy!
Serving Size 2
Servings 0