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Vickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN
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Chef :
Vicky@Jacks Free-From CookbookVickys Double Chocolate & Raspberry Squares GF DF EF SF NF VEGAN
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!
Ingredient
Food ration :
9 servingsCooking time :
240 mins
100 grams
gluten-free oats
90 grams
medjool dates, pitted
60 grams
cocoa powder
130 grams
whole almonds or 80g ground almonds
1 tsp
almond extract
1 tsp
vanilla extract
2 tbsp
water
3 tbsp
coconut oil
160 grams
raspberries
1 1/2 tbsp
chai seeds
Cooking instructions
* 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!
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