Mmmm. Just love biscuity chocolate goodness that is classic hedgehog, and you get a nice flavour kick with the cranberries. McVitie's Digestives is a great vegan biscuit (though package states they're made on a production line handling milk. We take the risk on these occasionally because they're so nice). Eskal and Freedom Foods make gluten-free biscuits so you could make these gluten-free also.
125g dairy-free margarine
100g dairy/egg/nut free chocolate
1 tablespoon golden syrup
1 egg replacer (Orgran)
220g McVitie's Digestives or other dairy/egg/nut free biscuits, broken into small pieces
1/3 cup shredded coconut
1/2 cup caster sugar
1/4 cup cocoa powder
1/2 cup cranberries
200g dairy/egg/nut free chocolate
50g vegetable oil or dairy/egg/nut free margarine
Grease a slice pan (17cm x 27cm) and line with baking paper, allowing some to overhang at long ends.
Place margarine, chocolate and syrup in a saucepan over low heat. Cook gently stirring for a few minutes or until smooth. Remove from heat and cool slightly. Whisk in egg replacer.
Meanwhile, place biscuits, coconut, sugar, cocoa and cranberries in a bowl. Stir to combine, then add chocolate mixture, mixing gently. Transfer to prepared pan and press mixture evenly using the back of a fork. Cover and refrigerate until firm.
To make chocolate topping, place chocolate and margarine/oil in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Spread over slice and refrigerate for a couple of hours until set.
Using a hot knife, cut slice into 24 pieces.