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Chocolate slice with arrowroot biscuits

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Chocolate slice with gluten-free arrowroot biscuits
My Aussie and Kiwi friends! I am so excited to finally have made one of the recipes you asked for, Spunky Coconut style 🙂 (Technically, I had already made another one, but that recipe will be in my new book, coming out this fall!) For my fellow Americans: this chocolate slice tastes just like an E. L. Fudge Cookie. Well, a WAY healthier one, anyway.

gluten-free arrowroot cookies

The temperature here in SoCal has been in the 70’s °F, the same as it is in Sydney right now. It makes me smile to think that you could be sitting on your patio enjoying a piece of this fudge at the same time as I am. I do wish I was there with you though—I would love to visit Australia. Fingers crossed we see you soon.

The cookies (or biscuits) are delicious enough to eat on their own. I’m thrilled with how perfectly they came out. They’re crunchy and crumbly and oh so good. And to keep the fudge crazy-easy for you I made it with very few ingredients. I hope you like it!

Chocolate Slice with Arrowroot Biscuits

(also known as Hedgehog Slice!) gluten-free, grain-free, paleo, dairy-free

Gluten-Free Arrowroot Biscuits

1/2 cup (68g) arrowroot flour
3/4 cup (90g) almond flour
1/4 teaspoon fine sea salt
1/4 cup (40g) coconut sugar (or any granulated sugar), ground into powder
1/2 cup palm shortening from eco-friendly sustainable farms
1 teaspoon vanilla extract
1 large egg

  1. Set the oven to 350°F.
  2. In a mixing bowl combine the arrowroot flour, almond flour, sea salt, and ground sugar with a whisk.
  3. Add the shortening, vanilla, and egg. Combine with an electric mixer.
  4. Use a size 40 scoop with a lever or a spoon to drop 12 cookies onto a sheet lined with unbleached parchment paper. Leave 2 inches between the cookies for spreading. Do not flatten the cookies.
  5. Bake for about 15 minutes or until the edges are nicely browned. Let cool on the sheet.

Chocolate Slice

2 cups (16oz)  coconut cream concentrate (also called coconut butter or coconut manna) OR make your own. Note: Coconut butter is NOT the same thing as coconut oil.
1 cup (6oz) 70% dairy-free chocolate chips
1/8 teaspoon fine sea salt
1/8 teaspoon vanilla stevia (optional*)
1/4 cup shredded unsweetened coconut, toasted (optional)

*You know how we love stevia, but you may leave it out, or substitute with ground coconut sugar, to your taste.

  1. Bring a small pot of water to a boil, then turn off the heat. Put the jar of coconut butter / coconut cream concentrate in the water and let it sit for 20 minutes to soften. Stir and repeat if needed to soften. (Note: the water is not an ingredient. It is used only to melt the coconut butter in the jar.)
  2. Meanwhile melt the chocolate over a double boiler, then remove from the heat.
  3. Add the melted coconut butter / coconut cream concentrate to the bowl of melted chocolate. Also add the salt and stevia. Stir to combine.
  4. Break the Arrowroot Biscuits (I used all 12) into large pieces into the chocolate coconut mixture. Stir gently to combine.
  5. Line an 8 x 8 inch dish with parchment paper and pinch the corners to help it stay in place. Transfer the chocolate and biscuits to the lined dish, pack it down, and refrigerate to set. When the fudge is partially set top with toasted coconut, if using.
  6. Lift the fudge by the paper to remove it from the dish. Let it sit for a few hours to come to room temperature, then use a large chefs knife to slowly slice it. Heating the knife also helps to get straight slices.
  7. Serve at room temperature.

♥, Kelly

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  1. I am so excited to see this recipe! We homeschool and are beginning a unit on Australia & New Zealand tomorrow. Looks like we will be making a snack to go along with our lessons! 🙂

  2. These look delicious but i can’t have almond flour. What do you suppose i could substitute?

  4. Hi Kelly,

    I was looking for a recipe for a nice biscuit and then your email comes in! so thanks… I already printed the recipe and I will cook it with my daughter this week. Let you know how it turns out! My son will love the chocolate slice too!!!

    Thanks!!! – PS – Sydney weather has been nice lately- a bit chilli in the mornings and warm during the day- tops of 30. So yes, we have been enjoying the nice weather… and the cooking… and yes, come over anytime!!!! and let us know so we can meet you!

    🙂

    Happy cooking – @nenapaleo (instagram)

    • I’m on the far south coast NSW, south of Sydney. Do let us know when you are coming Kelly, you can do a grand tour. You would love the south coast, a foodies delight with lots of locally grown good produce.
      Mind you there are also fab organic markets in Sydney.

  5. This looks so scrumptious. Do you think a flax egg would work in the biscuit? Is arrowroot flour what you use as a thickener like cornstarch?
    Being in Australia would be heavenly right now compared to New Hampshire! Spring will come…..

  6. I am going to go and bake this now. ♡
    Just checking with the wording in Step 1 in the slice method. The coconut butter etc may need to be in a bowl then sit it in the hot water.

    • Yes, the coconut butter is in a container and it’s placed in the small pot of water to warm it. (The water is not an ingredient in the recipe)

    • Maybe, but I’m not sure. You could try using another shortening (or possibly butter or ghee if you use dairy).

  10. Thanks for the recipe! Especially the biscuits, I can’t have tree nuts so I am going to try them with sunflower seed flour! Crossing my fingers they are good 🙂

  12. For the cookie part can u use stevia instead of coconut sugar? I am on a candida free diet?

    • I’m not sure how to do a substitution like that. I don’t think the cookies would be the same without the granulated sugar.

    • I can’t have any sugar either. I substitute sugars by using homemade sunflower seed butter to replace the ‘bulk’ of the sugar, and then add stevia. So to replace 1/4 cup coconut sugar I would use 1/4 cup sunflower seed butter + 1/4 tsp stevia liquid. It doesn’t make it exactly the same because the mixture will be thicker, and the baked good won’t spread and will cook faster, but it allows me to still be able to bake =). Sometimes I find using a couple of Tbs less sunflower seed butter and using adding a couple of Tbs pumpkin puree instead means the baked good ends up a bit lighter. Probably when honey and such is called for, but I haven’t exactly figured it out.
      Also, if you have a recipe high in baking soda/bicarb soda then it will probably react with the sunflower seed butter and turn it green. Cocoa seems to hide this though =).

  14. Hello,
    Do you think for the arrowroot biscuits stevia can be used as a substitute for coconut sugar? Thanks!

  15. I would love to make this recipe but our house has to be NUT (all nuts & nut flour) and EGG FREE so am guessing this isn’t a possibility. I have two of The Spunky Coconut Cookbooks but can only make some of the recipes due to allergies.

    • What about a seed flour? Or another flour like chestnut flour? Since chestnut flour is higher in carbohydrate, then you could probably try getting away with using a chia or flax egg. Please let us know how it goes!

  16. Naaaaw! You’re a sweetie Kelly. Thinking of us Aussies. We’d love to have you guys in aus too!
    We grew up with arrowroot bikkis, and this seems like the hedgehog slice I used to see in friends lunch boxes (mum never made this particular slice). We would have other typical Aussie treats like lamingtons or pavlova on special occasions. The best ever are ANZAC bikkis- sooo good! I’ve got a recipe if you’d like to try them. Let me know 🙂
    Oh and I’m glad you’ve got sunshine over there, that’d be nice, it’s autumn and pouring here. We don’t mind.

  17. Kelly, these are fantastic, your recipe turned out perfectly! It’s great to be able to indulge in something a little sweet without going all the way to a candy bar. Just a little square keeps me from going to the vending machine. The cookies are great by themselves! Thanks!

  18. Hi Kelly,

    Thanks for a healthy version of Hedgehog Slice. I’ve made the unhealthy version in the past, and am really looking forward to making this! And excited to see a recipe for Arrowroot biscuits also. Sure hope you can visit us in Sydney!

  19. mmm.. my house smells like a cookie factory… can’t wait to taste the finished product! Thanks for the recipe