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 and ENJOY!