Gluten-Free Muesli Hedgehog Slice

Ingredients

• ¼ cup organic coconut cream
• 200g dark chocolate, roughly chopped
• 2 cups Gluten-Free Muesli Macadamia Cranberry
• ½ cup desiccated coconut, plus 2 tbsp extra
• ¼ cup shelled salted pistachios
• Extra pistachios, cranberries & macadamias, to top

Method

• Line a square 20cm slice tin with baking paper.
• Bring the coconut cream to a simmer in a small saucepan over low heat. Remove from heat and add the chopped chocolate. Stir until the chocolate is glossy and melted.
• Place the Gluten-Free Muesli Macadamia Cranberry, ½ cup desiccated coconut and pistachios in a large bowl and mix well.
• Add ½ the melted chocolate and stir to combine.
• Spoon the mixture over the base of the tin, pressing gently into corners.
• Combine the remaining desiccated coconut and melted chocolate, then pour over the slice and spread evenly.
• Top with extra pistachios, cranberries and macadamias.
• Refrigerate overnight or until firm then turn onto a board and cut into 16 squares.