I’ve always been a fan of hedgehog slice and used to make it every year in my cafe. People LOVED it
But now I know just how unhealthy it is. And while that is okay occasionally, I still thought it would be fun to try making a healthier version
And here it is….
This is a re-worked version of wholefoods chef Tony Chiodo’s rice crispy bar
But with with a whole lot of chocolatey goodness added, along with a few other bits and pieces!
Of course, feel free to do your own variations
But I do have to say this version is rather delicious!
- 2¼ cups (30 grams) puffed brown rice or other puffed grains
- ⅓ cup almonds, chopped
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 2 large (50 grams) dried figs
- ⅓ cup (85 grams) peanut butter, smooth or crunchy
- ⅓ cup (110 grams) honey, or maple syrup
- 2 heaped tablespoons (20 grams) cacao powder (or cocoa powder)
- 1 teaspoon pure vanilla essence
- 50 grams dark chocolate, optional
- 1 teaspoon virgin coconut oil, optional
- Heat oven to 150 degrees.
- Place rice puffs, almonds and seeds all on separate baking trays lined with greaseproof paper and toast in the oven for 10 minutes
- Note - I like my almonds REALLY crunchy, so I toasted mine for 15 minutes
- Meanwhile, line an 8-inch square pan with greaseproof paper.
- Cut up figs and place in a large bowl
- Place the peanut butter, honey and cacao powder in a small saucepan ready to heat.
- When the puffs, nuts and seeds are toasted, add to the bowl with the figs.
- Place saucepan over medium heat and stir constantly until it JUST starts to boil.
- Remove from heat, add the vanilla essence and quickly pour over puffs and seeds and mix well to combine.
- Transfer to prepared pan and using a spatula press down firmly so it will hold together.
- If you are topping with chocolate: Melt dark chocolate and coconut oil in the microwave for 30 seconds, mix together until smooth and spread evenly over the top.
- Allow to cool in the fridge for at least 30 minutes before cutting into squares.Enjoy!