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Vickys Double Chocolate & Raspberry Dessert Squares, Gluten, Dairy, Egg & Soy-free, Raw Vegan Recipe

Vickys Double Chocolate & Raspberry Dessert Squares, Gluten, Dairy, Egg & Soy-Free, Raw Vegan Recipe
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Cooking Time : 1 minutes
Serving : 9
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Prepare the ingredients before making Vickys Double Chocolate & Raspberry Dessert Squares, Gluten, Dairy, Egg & Soy-Free, Raw Vegan in your home. Then, follow these steps below to serve Vickys Double Chocolate & Raspberry Dessert Squares, Gluten, Dairy, Egg & Soy-Free, Raw Vegan for your family or friends.

Ingredients: Vickys Double Chocolate & Raspberry Dessert Squares, Gluten, Dairy, Egg & Soy-Free, Raw Vegan

  • Base
  • 100 grams gluten-free oats
  • 180 grams medjool dates, pitted
  • 30 grams cocoa powder
  • 130 grams almonds
  • 1 tsp almond extract
  • 1/2 tsp vanilla extract
  • 2 tbsp water
  • Filling
  • 2 ripe avocados, peeled & pitted
  • 60 grams cocoa powder
  • 90 grams medjool dates, pitted
  • 3 tbsp coconut oil
  • 1/2 tsp vanilla extract
  • Topping
  • 160 grams raspberries
  • 1 1/2 tbsp chai seeds
  • 1 tsp vanilla extract
  • 1 maple or agave syrup to taste

How to Make Vickys Double Chocolate & Raspberry Dessert Squares, Gluten, Dairy, Egg & Soy-Free, Raw Vegan

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Vickys Double Chocolate & Raspberry Dessert Squares, Gluten, Dairy, Egg & Soy-Free, Raw Vegan in your home by yourself.

    Step 1
  • Blend the dates for the base to a smooth paste in your food processor/blender and set to one side
  • Step 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
  • Step 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
  • Step 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
  • Step 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
  • Step 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
  • Step 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
  • Step 8
  • Put all ingredients for the topping in a pot, bring to the boil, and reduce to a simmer for about ten minutes
  • Step 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
  • Step 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
  • Step 11
  • Serve with a few fresh raspbereies and some of my coconut or cashew cream for a delicious dessert!
Vickys Double Chocolate & Raspberry Dessert Squares, Gluten, Dairy, Egg & Soy-Free, Raw Vegan Reviews

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