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Best Advice to Producing 5-Star Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN

Wishing to dine Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN a top restaurant's, but for some causes are not able to go to restaurants. This page gonna help you with helpful instructions on preparing a Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN like a famous chef made.

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

We hope you got benefit from reading it, now let's go back to vickys double chocolate & raspberry squares gf df ef sf nf vegan recipe. To make vickys double chocolate & raspberry squares gf df ef sf nf vegan you need 19 ingredients and 11 steps. Here is how you achieve that.

To make an unforgettable Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN, below are the ingridients needed:

  1. Take of Base.
  2. Prepare 100 grams of gluten-free oats.
  3. You need 180 grams of medjool dates, pitted.
  4. You need 30 grams of cocoa powder.
  5. Provide 130 grams of whole almonds or 80g ground almonds.
  6. Provide 1 tsp of almond extract.
  7. Provide 1/2 tsp of vanilla extract.
  8. Get 2 tbsp of water.
  9. Use of Filling.
  10. You need 2 of ripe avocados, peeled & pitted.
  11. You need 60 grams of cocoa powder.
  12. You need 90 grams of medjool dates, pitted.
  13. Get 3 tbsp of coconut oil.
  14. Take 1/2 tsp of vanilla extract.
  15. Provide of Topping.
  16. Take 160 grams of raspberries.
  17. You need 1 1/2 tbsp of chai seeds.
  18. Use 1 tsp of vanilla extract.
  19. You need 1 of maple or agave syrup to taste.

After preparing the materials, now you are ready to cook your appetizing Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN by following the guidances on this section:

  1. Blend the dates for the base to a smooth paste in your food processor/blender and set to one side.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Spread the filling over the base, smoothing over the surface with the back of a spoon. Return the tray to the fridge to set.
  8. Put all ingredients for the topping in a pot, bring to the boil, and reduce to a simmer for about ten minutes.
  9. 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.
  10. 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.
  11. Serve with a few fresh raspbereies and some of my coconut or cashew cream for a delicious dessert!.

Recipe : Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN

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