Hedgehog slice

One of my favourite things to do in the kitchen is adapt classic recipes to suit people following the low fodmap diet. Hedgehog slice - a family favourite - is now possible with lactose-free condensed milk. It’s delicious and sure to be a favourite with the kids! According to Monash University’s App, the recommended low fodmap serving size of regular condensed milk is just 1 teaspoon or 7 grams. Yikes! But… if you make your own condensed milk, you can remove the offending lactose and fructose (from corn syrup) and use it to make my family'‘s favourite hedgehog slice. You can thank me later!

INGREDIENTS

For the slice:

• 200g dark chocolate, 70%+, chopped (30g is the recommended safe serving size according to Monash University)

• 100g butter, chopped

• 295g lactose-free condensed milk (see our recipe to make your own or convert store-bought condensed milk with lactase enzymes. Discover how to do this here 👉🏽)

• 300g gluten-free biscuits (yes, you could make your own but there are plenty of store-bought options available)

• 2 tbsp cocoa powder (I used Valrhona Dutch Cocoa because it’s divine but use what you have in the cupboard)

• 1/2 cup (75g) walnuts, chopped (30g is the recommended low fodmap serving size according to Monash University. You could use almonds or macadamias if you prefer)

• 1/2 cup (50g) coconut, flakes (30g is the recommended low fodmap serving size according to Monash University)

• 1 tsp vanilla essence

For the chocolate topping:

• 200g dark chocolate, 70%+ (30g is the recommended low fodmap serving size according to Monash University)

• 2 tbsp coconut oil (18g is the recommended low fodmap serving size according to Monash University)

METHOD

To make the slice:

1. Grease and line a 24cm x 24cm baking tin with baking paper

2. Place the chocolate, butter, and condensed milk in a medium-sized saucepan. Melt on a gentle heat, stirring until combined.

3. While the chocolate mixture is melting, crush the biscuits roughly in a large bowl. I used gluten-free shortbread cookies, broken in half. I kept the cookies in large chunks to avoid crushing when mixed with the chocolate.

4. Add the cocoa powder, walnuts and coconut to the biscuits and stir.

5. Once the chocolate mixture is done, add the vanilla, stirring to combine. Pour the chocolate mixture over the biscuits and use a large spoon to mix thoroughly.

6. Pour the mixture into the lined container and use a spatula to flatten the top as much as possible, ensuring it reaches the edges.

7. Place in the fridge for at least two hours or until completely set.

To make the chocolate topping:

1. Melt the chocolate and the coconut oil in the microwave, gently.

2. While still hot, pour over the refrigerated slice, spreading quickly and evenly before it hardens.

3. Return to the fridge for an additional hour or until the chocolate has set.

To serve:

1. Allow the slice to sit at room temperature for 15 minutes before slicing to avoid cracking. Store in the fridge. Keeps well in an airtight container for several days (longer if the kids don’t find it!).

ps. So what serving size is low fodmap? Although we’ve carefully selected ingredients to minimise fodmaps, we still need to be mindful of the lactose (in chocolate and butter), fructans in cocoa, GOS in walnuts and sorbitol in coconut. For these reasons, we suggest a serving size of 35g (a 4cmx4cm square) will satisfy your chocolate craving without unintended consequences.

pps. On the issue of whether or not to add rock salt to the top, I did a survey of 5 willing taste-testers. 3 said maybe, 1 said yes and 1 said no. So that wasn’t very helpful! My guess is that it’s incredibly sweet and gooey that no amount of salt will cut through all of that chocolatey goodness. I say embrace it!