Gluten, Nut, Egg and Dairy Free Chocolate Slice (No Bake)

No one should have to miss out on easy, no bake sweet slices because of food allergies. This delicious, fudgy dairy free chocolate slice is an allergy-friendly take on traditional chocolate hedgehog slice, but without the nuts and milk. It’s also gluten free and suitable for vegans. An easy recipe with no baking required.

*Disclosure: This post contains affiliate links. We may be paid a commission if you use these links to make a purchase. As an Amazon Associate we earn from qualifying purchases.

Chocolate slice ingredients

To make this delicious dairy free chocolate slice you’ll need:

• 205g (2 cups/7oz) plain milk/egg/nut/gluten free cookies, crushed
• 1 cup puffed rice cereal
• 45g (1/2 cup) desiccated coconut
• 320g (1 cup) non-dairy condensed milk (eg Pandaroo sweet condensed coconut milk)
• 200g (7oz) dairy free, nut free, gluten free chocolate (eg Sweet William or Plamill), broken into pieces
• 60g (1/4 cup) non-dairy spread (eg Nuttelex or similar)
• Additional 200g (7oz) dairy free, nut free, gluten free chocolate (eg Sweet William or Plamill) for topping

Vegan and allergy-friendly plain biscuits or cookies

We used an allergy-friendly arrowroot biscuit in this recipe, but you can use any type of plain crunchy cookie that is suitable for your allergies. The Woolworths brand Free From arrowroot biscuits we used are free from gluten, milk, eggs, nuts and soy. If you don’t need to avoid soy the Leda arrowroot biscuits are very similar.

You could also use Enjoy Life vanilla honey graham cookies, Eskal vanilla tea biscuits (contain soy) or Schar digestives (contain soy). Make sure you check the ingredient labelling and any allergen statements carefully to choose something safe for your allergies.

Rice Bubbles, Rice Krispies or rice puffs

Puffed rice cereals often do contain gluten in the ingredients. If you need to avoid gluten, make sure you choose a gluten free product. Some options include Kellogg’s gluten free Rice Bubbles or Orgran Rice Puffs.

Desiccated Coconut

Make sure to use desiccated coconut and don’t try to substitute shredded coconut or coconut flakes. Desiccated coconut is a finely grated, dry coconut product (like McKenzies desiccated coconut). Shredded coconut and coconut flakes are too moist and don’t give the same texture.

Dairy free condensed milk

For this dairy free chocolate slice, we used Pandaoroo sweetened condensed coconut milk. Another option is Nestle Plant Based Condensed Milk Alternative (with rice and oat milk). Both of these are available at our local supermarket.

If your local store doesn’t have suitable non-dairy condensed milk, you can always make your own. For a vegan sweetened condensed milk, reduce about 650ml of your preferred non-dairy milk with 50g of sugar in a saucepan over low heat. You can also add a dash of vanilla to taste.

Dairy, nut and gluten free chocolate

The slice uses dairy free and allergy-friendly chocolate in the base as well as a thick layer on top to finish.

Our favourite brand of allergy-safe chocolate for our family is Sweet William. This Australian brand is made in a nut free facility, but it does contain soy. We used the Sweet William vegan mylk chocolate in this recipe. Other well known allergy friendly brands you could use are Plamil or Moo Free chocolate. Again, just make sure to check the ingredients carefully to make sure the chocolate you use is safe for your particular allergies.

Method

Grease and line a 20x20cm (8×8 inch) baking pan with non-stick baking paper, allowing the paper to sit above the pan edge on 2 sides.

Preparing the slice base

Crush the biscuits to make a coarse crumb. You can do this in a food processor, or when I don’t feel like washing the whole processor I like to use my Bamix stick blender and the processor attachment. If you don’t have either, do it the old fashioned way by putting the biscuits in a ziplock bag and crushing with a rolling pan.

Combine the dry ingredients – the crushed biscuits, rice cereal and the desiccated coconut – in a large mixing bowl.

Heat the dairy free condensed milk, non-dairy spread and half (200g/7oz) of the chocolate in a small saucepan over low heat. Stir until well combined.

Make a well in the dry ingredients and add melted wet ingredients. Mix all the ingredients together until well-combined. The mixture should form a ball.

Press the chocolate slice mixture into the prepared pan to create an even layer. Use the back of a spoon or spatula to press down until the top is smooth and even.

Chill the slice in the fridge for 1/2 hour or longer.

Chocolate topping

Melt the remaining 200g chocolate. You can do this in small saucepan over low heat, or in a microwave safe bowl in the microwave on medium heat. If using the microwave, heat for 30 second at a time, stirring in between, to ensure the chocolate melts evenly and doesn’t burn.

Remove the prepared slice from the fridge and pour the melted chocolate evenly over the top to cover. Spread evenly with a spatula. Return to the fridge for at least an hour, until the chocolate is set and the slice is firm.

Tips for slicing and storing

This slice is quite fudge like and will be difficult to cut if you do not cool it long enough. It should be firm and not sticky before slicing.

Once firm, cut into small pieces with a sharp knife. To avoid the chocolate topping from cracking, run the knife under hot water first.

This recipe makes about 20 pieces of chocolate slice. Prepared slice will keep in the fridge for about a week. You can also freeze pieces of slice for up to 3 months.

More allergy-friendly recipes

For more no-bake slices and sweet treats, try our recipes for:

• Gluten, nut, egg and dairy free lemon slice (vegan)
• Dairy free coconut ice (vegan)
• Coconut and maple dairy free fudge (vegan)

For more quick and easy allergy-friendly recipes, make sure to visit our recipe page.

And to never miss a recipe, subscribe to our weekly updates:

Gluten, Nut, Egg and Dairy Free Chocolate Slice (No Bake)

Allergy Spot

A delicious allergy-friendly fudge-like chocolate slice that tastes like traditional hedgehog slice

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Chilling time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dessert, Snack

Cuisine Australian

Servings 20

Calories 254 kcal

Equipment

• 1 20 x 20cm (8 x 8 inch) square slice pan
• 1 large mixing bowl
• 1 small saucepan
• 1 microwave safe bowl
• 1 spatula
• Measuring cups
• 1 Sharp knife
• 1 chopping board

Ingredients

  

• 205 g (2 cups) plain milk/egg/nut/gluten free biscuits (cookies),
• 1 cup puffed rice cereal (gluten free if required)
• 45 g (1/2 cup) desiccated coconut
• 320 g (1 cup) non dairy sweetened condensed milk (eg Pandaroo sweetened condensed coconut milk)
• 200 g (7oz) dairy/nut/gluten free vegan chocolate (eg Sweet William or Plamil), broken into pieces
• 60 g (1/4 cup) non-dairy spread (eg Nuttelex)
• Additional 200 g (7 oz) dairy/nut/gluten free vegan chocolate (eg Sweet William or Plamil) for topping

Instructions

 

• Grease and line a 20x20cm (8×8 inch) baking pan with non-stick baking paper, allowing the paper to sit above the pan edge on 2 sides.
• Crush the biscuits to make a coarse crumb. You can do this in a food processor, or use a Bamix stick blender with processor attachment. Alternatively, put the biscuits in a ziplock bag and crush with a rolling pan.
• Combine the dry ingredients – the crushed biscuits, rice cereal and desiccated coconut – in a large mixing bowl.
• Heat the dairy free condensed milk, non-dairy spread and half (200g/7oz) of the chocolate in a small saucepan over low heat. Stir until well combined.
• Make a well in the dry ingredients and add melted wet ingredients. Mix all the ingredients together until well-combined. The mixture should form a ball.
• Press the chocolate slice mixture into the prepared pan to create an even layer. Use the back of a spoon or spatula to press down until the top is smooth and even.
• Chill the slice in the fridge for 1/2 hour or longer.
• Melt the remaining 200g chocolate. You can do this in small saucepan over low heat, or in a microwave safe bowl in the microwave on medium heat. If using the microwave, heat for 30 second at a time, stirring in between, to ensure the chocolate melts evenly and doesn't burn.
• Remove the prepared slice from the fridge and pour the melted chocolate evenly over the top to cover. Spread evenly with a spatula. Return to the fridge for at least an hour, until the chocolate is set and the slice is firm.

  IMPORTANT: This slice is quite fudge like and will be difficult to cut if you do not cool it long enough. It should be firm and not sticky before slicing.
• Once firm, cut into 20 evenly sized pieces with a sharp knife. To avoid the chocolate topping from cracking, run the knife under hot water first.

Notes

This recipe makes about 20 pieces of chocolate slice.

Prepared slice will keep in the fridge for about a week. You can also freeze pieces of slice for up to 3 months. 

Keyword allergy-friendly, chocolate, dairy free, easy, egg free, gluten free, nut free, peanut free, vegan, vegetarian, wheat free