Easiest Way to Make Perfect Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN

Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN. DOUBLE CHOCOLATE: Have some chocolate with your chocolate. We mixed delicious cocoa with dark chocolate pieces that melt right in your cup. REAL CHOCOLATE: Decadent bits of real dark.

You'll fall in love with these healthy chocolate zucchini muffins that taste like a slice of chocolate cake! A super moist and delicious brownie recipe. You'll never buy boxed brownies again! #brownies #chocolate. You can cook Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN using 19 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN

Prepare of Base.
Prepare 100 grams of gluten-free oats.
Prepare 180 grams of medjool dates, pitted.
It's 30 grams of cocoa powder.
Prepare 130 grams of whole almonds or 80g ground almonds.
It's 1 tsp of almond extract.
Prepare 1/2 tsp of vanilla extract.
Prepare 2 tbsp of water.
You need of Filling.
You need 2 of ripe avocados, peeled & pitted.
It's 60 grams of cocoa powder.
It's 90 grams of medjool dates, pitted.
Prepare 3 tbsp of coconut oil.
You need 1/2 tsp of vanilla extract.
Prepare of Topping.
It's 160 grams of raspberries.
Prepare 1 1/2 tbsp of chai seeds.
It's 1 tsp of vanilla extract.
Prepare 1 of maple or agave syrup to taste.

You can use a handheld mixer or stand mixer to make these cookies. These cookies are my chocolate dreams coming true right in front of my Speaking of dark + gifts, I had to gift these Thick and Fudge Double Chocolate Cookies to our friends. Soft chocolate cookies filled with chocolate chips in every bite. These Double Chocolate Chip Unsweetened cocoa powder: For these cookies, I always use unsweetened natural cocoa powder.

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. 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!.

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