Justine's Keto Hedgehog Slice

INGREDIENTS

FOR THE BASE:

• 100g Butter
• 200g Justine's Keto Dark Chocolate Baking Chips
• 350g Justine's Keto Choc Chip Protein Cookie Crumbs 
• 70g Pecans
• 20g Cocoa Powder
• 80g Shredded Coconut
• 1 tsp Vanilla Paste or 2 tsp Vanilla Essence
• 1/2 tsp Cinnamon

FOR THE CHOC TOP:

• 150g Justine's Keto White Chocolate Baking Chips 
• 40g Butter or Coconut Oil

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