Herbie Hedgehog Slice

Looking for a delicious, healthier version of a classic hedgehog slice?

This Herbie Hedgehog Slice is one of my favourite treat recipes at the moment! It’s packed with almonds, dates, cacao, walnuts and Herbalife Shake Mix, with homemade cookies mixed through for a delicious texture. It’s a yummy treat the whole family can enjoy when you feel like something sweet.

Shopping list:

• Herbalife Cookies & Cream Shake Mix – 6 scoops
• Herbalife Vanilla Shake Mix – 2 scoops
• Herbalife Chocolate Shake Mix – 5 scoops
• Plain flour – ½ cup (or wholemeal or gluten-free flour)
• Almond meal or almond flour – ⅓ cup
• Almonds – ¾ cup
• Pitted dates – 1½ cups
• Walnuts – ½ cup
• Cacao powder – 1 scoop
• Shredded coconut – 3 tablespoons, plus extra for decorating
• Soy milk – 50ml
• Butter – 50g
• Coconut oil – 50ml
• 1 egg

What you need:

Cookies:

• 4 scoops of Herbalife Cookies & Cream Shake Mix
• 2 scoops of Herbalife Vanilla Shake Mix
• ½ cup plain flour (or wholemeal or gluten-free flour if preferred)
• ⅓ cup almond meal or almond flour
• 1 egg
• 25ml soy milk (or your preferred milk alternative)
• 50g butter (melted)

Base:

• 1½ cups pitted dates
• ¾ cup almonds
• ½ cup water (add more if the mixture is too stiff)
• 3 scoops of Herbalife Chocolate Shake Mix
• 1 scoop of Herbalife Cookies & Cream Shake Mix
• 1 scoop of cacao powder
• 3 tablespoons shredded coconut
• ½ cup walnuts
• 1 batch of broken-up Herbalife Cookies (approximately 10)

Topping:

• 25ml soy milk (at room temperature)
• 2 scoops of Herbalife Chocolate Shake Mix
• 1 scoop of Herbalife Cookies & Cream Shake Mix
• 50ml coconut oil (melted)
• Extra shredded coconut for decorating (optional)

What to do:

Make the cookies:

1. Preheat the oven to 160°C and line a baking tray with baking paper.
2. Add the Cookies & Cream Shake Mix, Vanilla Shake Mix, flour and almond meal or almond flour to a large bowl and mix well.
3. Add the egg, milk and melted butter, then mix until a dough forms.
4. Roll the mixture into small balls using your hands, then gently flatten each one and place on the prepared baking tray.
5. Bake for 10–15 minutes or until lightly golden. Remove from the oven and allow to cool completely.

Make the Herbie Hedgehog base:

1. Place the dates, almonds and water into a food processor. Blitz until smooth, or leave slightly chunky if you prefer a little more texture.
2. Add the Chocolate Shake Mix, Cookies & Cream Shake Mix, cacao powder and coconut, then process again until well combined.
3. Transfer the mixture to a large bowl.
4. Break the cooled cookies into pieces over the mixture and stir through.
5. Add the walnuts and stir again until everything is evenly combined.
6. Line an approximately 18–20cm square brownie tin with baking paper.
7. Press the mixture firmly into the tin and smooth the top.

Make the topping:

1. Combine the soy milk, Chocolate Shake Mix, Cookies & Cream Shake Mix and melted coconut oil in a bowl.
2. Mix until you have a smooth, fudgy consistency.
3. Spoon the topping over the slice and smooth it out with a flat butter knife.
4. Sprinkle with extra shredded coconut if desired.
5. Place in the freezer until set.
6. Once firm, cut into pieces and enjoy!

Tips:

• I like to cut this batch into approximately 25 pieces so there’s always a little treat ready to enjoy.
• Store the slice in an airtight container in the freezer.
• You can double the mixture if you’d like to make a bigger batch.
• If the base mixture feels too stiff, add a little extra water until it reaches a consistency that is easy to press into the tin.
• Keep the slice in the freezer for a firmer texture or let it sit out for a few minutes before eating if you prefer it softer.