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

Name: Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN
Total time: 14400 s
Yield: 9 servings
Cuisine: American
Ingredients: 100 grams gluten-free oats; 180 grams medjool dates, pitted; 30 grams cocoa powder; 130 grams whole almonds or 80g ground almonds; 1 tsp almond extract; 1/2 tsp vanilla extract; 2 tbsp water; 2 ripe avocados, peeled & pitted; 60 grams cocoa powder; 90 grams medjool dates, pitted; 3 tbsp coconut oil; 1/2 tsp vanilla extract; 160 grams raspberries; 1 1/2 tbsp chai seeds; 1 tsp vanilla extract; 1 maple or agave syrup to taste

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

I am so pleased with how this turned out! A fusion of the raw vegan cheesecake base and the avocado chocolate mousse I previously posted which work brilliantly together for a truly decadent dessert! Tastes almost like a chocolate brownie!

If you can't use almonds use 1/4 of the ground weight in coconut flour instead, around 20g, and vanilla extract!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

If you can't use almonds use 1/4 of the ground weight in coconut flour instead, around 20g, and vanilla extract!

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Ingredients

240 mins

9 servings

Base
100 gramsgluten-free oats
180 gramsmedjool dates, pitted
30 gramscocoa powder
130 gramswhole almonds or 80g ground almonds
1 tspalmond extract
1/2 tspvanilla extract
2 tbspwater
Filling
2ripe avocados, peeled & pitted
60 gramscocoa powder
90 gramsmedjool dates, pitted
3 tbspcoconut oil
1/2 tspvanilla extract
Topping
160 gramsraspberries
1 1/2 tbspchai seeds
1 tspvanilla extract
1maple or agave syrup to taste

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Steps

240 mins

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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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on September 14, 2013 09:59

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!