Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vickys double chocolate & raspberry squares gf df ef sf nf vegan. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have 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:
- Make ready Base
- Prepare 100 grams gluten-free oats
- Prepare 180 grams medjool dates, pitted
- Make ready 30 grams cocoa powder
- Get 130 grams whole almonds or 80g ground almonds
- Take 1 tsp almond extract
- Get 1/2 tsp vanilla extract
- Prepare 2 tbsp water
- Take Filling
- Prepare 2 ripe avocados, peeled & pitted
- Make ready 60 grams cocoa powder
- Get 90 grams medjool dates, pitted
- Get 3 tbsp coconut oil
- Take 1/2 tsp vanilla extract
- Take Topping
- Get 160 grams raspberries
- Prepare 1 1/2 tbsp chai seeds
- Take 1 tsp vanilla extract
- Take 1 maple or agave syrup to taste
Steps 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!
So that’s going to wrap it up with this exceptional food vickys double chocolate & raspberry squares gf df ef sf nf vegan recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
