Raspberry Hedgehog Slice

I'm not normally a huge fan of no bake slices, but this one is a winner. We often crave some chocolate after eating tea. It's not something that I regularly buy, so the craving goes unanswered. a rich chocolatey slice appeared to be a solution.

I found some great ideas at playbakesmile.com and decided on her Hedgehog slice. My tweak was to add some Your Inspiration At Home Raspberry Chocolate Truffle powder as well as some raspberry powder. I found the powder at The Melbourne Food Depot online store. They have an amazing array of ingredients to choose from. If you happen to have freeze dried raspberries, they could also be added to the base.

Raspberry Hedgehog Slice
The Bush Gourmand

BASE
250g Granita biscuits
1/2 cup pecans, walnuts or roasted almonds (optional)
130g butter
130g best quality dark chocolate (I use Lindt 70%)
1 cup sultanas (or goji berries)
150g condensed milk
1 Tbsp YIAH Raspberry Chocolate Truffle powder
2 tsp Raspberry Powder

TOPPING
200g best quality milk chocolate (I use Lindt)
1 Tbsp coconut oil

SWIRL
50g best quality white chocolate (Lindt again!)
1 tsp coconut oil
1 tsp raspberry powder
1 tsp beetroot powder (or red food colouring suitable for chocolate)

Grease and line a 20cm square cake tin. Make sure the paper is higher than the sides of the tin for ease of removal.

Chop biscuits in Thermomix bowl by pulsing on speed 4 to 5. You want the biscuit to be still chunky. I break up larger pieces with my fingers. Place into a bowl. if using nuts place them into the Thermomix bowl and chop again by pulsing on speed 4 to 5. Add to bowl with biscuits.

Don't wash bowl. Add dark chocolate, broken into pieces and butter. Melt at 50/speed 1 - 2/5 minutes. Add in milk, powders and sultanas and stir on reverse/speed 2/20 seconds or so. Use spatula to add biscuits or biscuit and nut mix.

Spoon into prepared tin and smooth the top with spatula or wet hands. Refrigerate for an hour or so.

Melt milk chocolate and coconut oil in Thermomix at 50/speed 1 - 2/5 minutes. Meanwhile, melt white chocolate and coconut oil on 50% power in a pyrex bowl until liquid. Remove a tiny bit and mix with powders. Stir back into remaining melted white chocolate.

Pour milk chocolate over slice and smooth out to cover evenly. Place coloured and flavoured white chocolate into a small ziplock bag. Seal, then cut a small hole in one corner. Pipe lines or swirls on milk chocolate topping. Swirl with a skewer if desired. Refrigerate for two hours.

Remove completely from tin and place on a board to cut into small squares.

Enjoy in moderation!

Megan