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Ingredients requirements for Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN:
- Make ready of Base
- Need 100 grams gluten-free oats
- Give 180 grams - medjool dates, pitted
- Give 30 grams for cocoa powder
- Get 130 grams of whole almonds or 80g ground almonds
- Make ready 1 tsp almond extract
- Require 1/2 tsp vanilla extract
- Need 2 tbsp water
- Need - Filling
- Provide 2 ripe avocados, peeled & pitted
- Give 60 grams cocoa powder
- Provide 90 grams - medjool dates, pitted
- Make ready 3 tbsp for coconut oil
- Make ready 1/2 tsp - vanilla extract
- Take Topping
- Provide 160 grams for raspberries
- Provide 1 1/2 tbsp of chai seeds
- Get 1 tsp of vanilla extract
- Give 1 maple or agave syrup to taste
Our Double Chocolate brownie is crafted with Ghirardelli chocolate chips and cocoa for an ultra Chips (Sugar, Unsweetened Chocolate, Cocoa Butter, Whole Milk Powder, Soy Lecithin [Emulsifier]. These are the the best bakery style double chocolate muffins. They are tall, have an amazing These are the best chocolate muffins you'll ever have. Super chocolatey, moist yet dense, with crunchy tops.
Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN making process:
- 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!
It was moist and had great chocolate flavor. Learn how to make high top Double Chocolate Muffins at home. Bakery-style chocolate muffins with a crunchy top and soft centre loaded with chocolate pieces. How to make chewy double chocolate cookies with butter, cocoa powder and chocolate chunks. How to Make Our Chewy Double Chocolate Cookies.
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