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INGREDIENTS: 


Sandwich Layer:

  • 1 tbsp ground chia seeds
  • 3 tbsp water
  • 2 cups gluten-free oats
  • 1 cup coconut flour
  • 1/3 cup coconut sugar
  • 1/3 cup melted Earth Balance
  • ½ cup PASCHA 100% Cacao Chocolate Chips, melted
  • ¾ cup non-dairy milk


Raspberry Filling:

  • 1 ½ cup frozen raspberries
  • 4 medjool dates
  • ¾ cup non-dairy milk
  • ¼ cup canned coconut milk
  • 2 tsp vanilla extract


DIRECTIONS:

  • Combine the ground chia seeds and water and set aside to thicken.
  • In a mixing bowl, stir together the oats, coconut flour, coconut sugar, Earth Balance, melted PASCHA Chips, and thickened chia seed mixture. Stir well.
  • Add non-dairy milk and stir well.
  • Separate dough between two 8 in parchment lined square pans and set aside.
  • In a blender or a food processor, add the raspberries, dates, non-dairy milk, coconut milk, and vanilla extract. Blend until smooth. 
  • Pour raspberry mixture over one layer of the chocolate dough. 
  • Freeze for 4 hours or until firm. 
  • Place the other layer on top carefully. 
  • Freeze overnight. 
  • Using a heated knife, remove from pan and cut into desired shapes. 
  • ENJOY!

 


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