Place the almonds, sugar and water in a saucepan. Turn the heat up high until the water boils and the mixture starts to bubble. Stir frequently with a fork.
Reduce the heat until the water has completely evaporated and the sugar has recrystallised. The sugar should begin to melt, but only enough to cluster around the nuts.
Tip the almonds onto a sheet of greaseproof paper and separate them using a fork. Leave them to cool, then chop them up.
Melt the coconut fat in a pan, add the chopped chocolate and stir until it forms a smooth paste. Beat the eggs and icing sugar until light and fluffy and pour in the chocolate paste.
Spread a layer of the chocolate batter on the base of a silicone mould with small rectangles or in a film-covered bread tin. Then add the chopped almonds and more chocolate batter, once or twice.
Sprinkle chopped burnt sugar almonds on top of the Hedgehog Slices. Wrap the mould/tin in cling film and refrigerate.
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