Steps to Make Super Quick Homemade Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, vickys double chocolate & raspberry squares gf df ef sf nf vegan. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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To begin with this particular recipe, we have to prepare a few ingredients. You can cook vickys double chocolate & raspberry squares gf df ef sf nf vegan using 19 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN:

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

Steps to make Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN:

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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