Easter Hedgehog Slice
Makes: 20 servesCalories: 80Difficulty Level: EasyPreparation time: 15 minutesCook time: 0 minutesTotal time: 15 minutes
Ingredients
Base
- 140g Maria sugar free biscuits
- 60g Protein Matrix+ in Rocky Road
- 50g Cadbury Mini Eggs easter block
- 70ml lite coconut cream
- 20g biscoff spread
Topping
- 10ml lite coconut cream
- 60g Cadbury Mini Eggs easter block
Instructions
- Step 1: In a bowl crush biscuits, add in protein powder and mix through.
- Step 2: In a separate bowl add coconut cream and chocolate, place in the microwave for 30 seconds, stir and continue until melted. Pour coconut cream and chocolate into biscuit mixture and fold through.
- Step 3: Pour mixture into a lined baking tin, flatten with a wet spatula. Place in the freezer for 1 hour.
- Step 4: To make the top, in a bowl add coconut cream and chocolate and melt in the microwave. Pour on top of the base and spread using a spatula. Place back in the freezer for 10-15 minutes. Cut into squares, keep stored in the freezer.
Nutrition
| EASTER HEDGEHOG SLICE NUTRITION PANEL | |
|---|---|
| Average Quantity Per Serving | |
| Energy (kJ) | 335 |
| Protein (g) | 3.4 |
| Fat (g) | 3.3 |
| Carbohydrates (g) | 9.5 |
From NZ and based on the GC, Bailey McDougall lives a healthy, balanced lifestyle and is passionate about baking delicious tasting treats and sharing fitness and food inspiration.
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