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 practice this vickys double chocolate & raspberry squares gf df ef sf nf vegan menu with 19 substances which are surely easy to receive, and we have to process them at the very least through 11 tips. You should devote a while on this, so the resulting food could be perfect.

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

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