Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, vickys double chocolate & raspberry squares gf df ef sf nf vegan. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook vickys double chocolate & raspberry squares gf df ef sf nf vegan using 19 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN:
- Get Base
- Get 100 grams gluten-free oats
- Get 180 grams medjool dates, pitted
- Get 30 grams cocoa powder
- Get 130 grams whole almonds or 80g ground almonds
- Take 1 tsp almond extract
- Prepare 1/2 tsp vanilla extract
- Prepare 2 tbsp water
- Make ready Filling
- Get 2 ripe avocados, peeled & pitted
- Get 60 grams cocoa powder
- Take 90 grams medjool dates, pitted
- Make ready 3 tbsp coconut oil
- Make ready 1/2 tsp vanilla extract
- Make ready Topping
- Prepare 160 grams raspberries
- Make ready 1 1/2 tbsp chai seeds
- Make ready 1 tsp vanilla extract
- Get 1 maple or agave syrup to taste
Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN step by step. Blend the dates for the base to a smooth paste in your food processor/blender and set to one side. Grind the oats and almonds to a fine crumb in the blender and add the cocoa powder and the date paste along with the almond and vanilla extracts. Process until the mixture starts to come together in a large ball.
Instructions to make Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN:
- Blend the dates for the base to a smooth paste in your food processor/blender and set to one side
- Grind the oats and almonds to a fine crumb in the blender and add the cocoa powder and the date paste along with the almond and vanilla extracts
- Process until the mixture starts to come together in a large ball. You may need 1 or 2 tbsp of water depending on how moist your dates are. The mixture should be a little moist but not wet. Add a little maple syrup or agave to sweeten if desired
- Press the mixture in a lined, 8 inch square tray. Press flat with the back of a spoon. Place in the fridge while you make the filling
- Blend or mash the avocados to a smooth puree and set to one side. Blend the dates to a paste and add back in the avocado. Blitz to combine
- Add in the oil, vanilla extract and cocoa powder. Process until combined. Scrape down the sides of the blender as required to ensure it all mixes together well. Sweeten with agave or maple syrup if required
- Spread the filling over the base, smoothing over the surface with the back of a spoon. Return the tray to the fridge to set
- Put all ingredients for the topping in a pot, bring to the boil, and reduce to a simmer for about ten minutes
- Place in a bowl to cool a bit, add agave to taste, then let set in the fridge for about 30 minutes before spreading on top of the other two layers
- Leave the tray in the fridge to set for 4 - 6 hours. Slice into 9 squares. Will keep well in the fridge for up to 4 days
- Serve with a few fresh raspbereies and some of my coconut or cashew cream for a delicious dessert!
Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF I had a request on more ways to use the honeycomb recipe I posted previously so here's how I'd use it in a chocolate cookie. This is a fun recipe to do with kids because it's a bit messy! You don't need xanthan gum in this recipe. The cookies bind well without it. Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN.
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