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

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Alright, don’t linger, let’s approach this vickys double chocolate & raspberry squares gf df ef sf nf vegan menu with 19 materials which are absolutely easy to obtain, and we have to process them at the very least through 11 methods. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements - Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN:
  1. You need - Base
  2. Need 100 grams - gluten-free oats
  3. Give 180 grams for medjool dates, pitted
  4. Provide 30 grams of cocoa powder
  5. Provide 130 grams for whole almonds or 80g ground almonds
  6. Make ready 1 tsp for almond extract
  7. Make ready 1/2 tsp - vanilla extract
  8. Give 2 tbsp of water
  9. You need Filling
  10. You need 2 - ripe avocados, peeled & pitted
  11. Make ready 60 grams - cocoa powder
  12. Make ready 90 grams of medjool dates, pitted
  13. Prepare 3 tbsp of coconut oil
  14. Prepare 1/2 tsp vanilla extract
  15. Provide - Topping
  16. Require 160 grams - raspberries
  17. Take 1 1/2 tbsp chai seeds
  18. Prepare 1 tsp of vanilla extract
  19. Need 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:
  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!

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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