Give this easy-to-make hedgehog slice a try. It is vegan, gluten free and no-bake.

INGREDIENTS:⁣
Base:⁣

• 150g vegan shortbread biscuits 
• 60g vegan vanilla protein powder 
• 100g dairy-free dark chocolate, melted⁣
• 1/2 cup coconut cream⁣
• 1/2 cup frozen raspberries⁣
• 2 teaspoons Unicorn Superfoods Berrylicious Blend

Choc Topping:⁣

• 50g dairy-free chocolate, melted⁣
• 20g vegan vanilla protein powder ⁣
• 2 tablespoons coconut cream ⁣

White choc berry swirl:⁣

• 30g dairy-free white chocolate, melted 
• 1 teaspoon Unicorn Superfoods Berrylicious Blend 

⁣
Pitaya swirl: ⁣

• 2 tablespoons coconut cream ⁣
• 1 teaspoon Unicorn Superfoods Pink Pitaya Powder

⁣
METHOD:⁣

1.  Line a small container (mine was 8x15cm) with non-stick paper.
2.  Chop the biscuits into small chunks.⁣
3. Add the biscuits & protein powder into a large bowl, mix together.⁣
4. Melt the chocolate and stir in the coconut cream until smooth. Pour this into the protein biscuit mix & fold until the biscuit are coated with chocolate sauce & protein powder has dissolved⁣.
5. Transfer this mixture evenly into the lined container⁣.
6. Freeze for at least 1 hour⁣.
7. Make the choc topping by stirring the melted choc, coconut cream & protein powder until smooth. Set aside⁣.
8. In two seperate bowls, make the white choc berry and pitaya swirls by mixing together the respective ingredients.
9. Pour the choc topping over the slice. Use a spoon to draw lines using the white choc berry sauce & pitaya sauce. Quickly drag the back of the spoon perpendicular to the lines to make a ripple pattern before the chocolate sets⁣.
10. Return to freezer for 30 mins to set.⁣
11. ** Storage: in an airtight container the freezer for months or in the fridge for 1 week⁣.

Created by: @run2food