Justine's Keto Hedgehog Slice

Nov 24, 2021

 

INGREDIENTS

FOR THE BASE:

FOR THE CHOC TOP:

 

METHOD

  1. Line a 20cm x 28xm baking dish with non-stick paper.
  2. To make the base, melt the butter and chocolate together until smooth and lump-free.
  3. Roughly chop the pecans and add all of the base ingredients into bowl, along with the melted chocolate. Mix it together and press it into your lined tray.
  4. To make the choc top, melt the butter or coconut oil and chocolate together until smooth, then pour over the base.
  5. Set it in the fridge for 2-3 hours, then cut into 16 pieces.
  6. Store in an airtight container in the fridge or freezer.

 

NUTRITIONAL INFO PER PIECE (16 PIECES PER RECIPE):

CALORIES: 284

NET CARBS: 1.8

FIBRE: 4

FAT: 25

PROTEIN: 9.8