Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys double chocolate & raspberry squares gf df ef sf nf vegan. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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. Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN My raspberry bush is very bountiful this year and raspberries with chocolate is a classic combination. I am so pleased with how this turned out!
Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. 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 it.
The ingredients needed to make Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN:
- Make ready Base
- Prepare gluten-free oats
- Prepare medjool dates, pitted
- Prepare cocoa powder
- Take whole almonds or 80g ground almonds
- Get almond extract
- Make ready vanilla extract
- Prepare water
- Make ready Filling
- Prepare ripe avocados, peeled & pitted
- Take cocoa powder
- Prepare medjool dates, pitted
- Get coconut oil
- Make ready vanilla extract
- Make ready Topping
- Get raspberries
- Prepare chai seeds
- Prepare vanilla extract
- Make ready maple or agave syrup to taste
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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!
Don't double this recipe to make a layer cake, for some reason it doesn't work out as well. Great recipe for Vickys Best EVER Chocolate Cake w Secret Avocado! Great recipe for Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. There's something really comforting about a pot pie. Fit Pro Whey Protein by Vicky Justiz Our flavor.
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