Decadent...ooey....gooey Gluten Free Chocolate Chip Raspberry Bars with an AMAZING rich creamy chocolate chip raspberry swirl ice cream....the best part...you do not need an ice cream maker!
I have been MIA lately I know, I have missed blogging and recipe creating but honestly when I am stressed I cannot for the life of me think of recipe creations! Seriously, I end up making baked potatoes and steamed veggies or rice and veggies every night because I honestly can't even think of anything better.
I was working for a few weeks in a private school as an administrator.....it was very stressful. There were many, many changes that needed to be made to the school and I felt overwhelmed but also felt that my hands were tied because of resistance from those over me. It ended up that I left after a few weeks because the working relationships were just not there and it was an amazing decision for me! The day after I left I felt the most peace I have felt in a long time.....
So, here I am back to blogging and I had my first successful recipe creation in a couple of weeks.....I know, I know how fitting that it is a dessert :-) I love my desserts!
You will LOVE this dessert....it is so decadent and rich!! My family love this.....my VERY picky hubby gave this a 10!
****This can be made gluten free or with whole wheat pastry flour so the recipe will work for anyone!
I made chocolate chip cookie bar dough, spread it on the bottom, topped it with a delicious raspberry jam, then more chocolate chips and finished it off with more chocolate chip cookie bar dough!! This is a quick, easy dessert but it tastes really fancy!
The ice cream is SO EASY....No ice cream maker needed! I started with a frozen banana base and added walnuts to make it rich and creamy, a little almond milk, vanilla, stevia and viola ice cream that will rival any rich creamy ice cream you love! This ice cream is actually healthy and has NO added sugars of any kind!
Chocolate Chip Raspberry Bars Chocolate chip cookie dough 1/2 c. brown rice syrup or maple syrup3 Tb. almond butter [can use peanut butter]1 Tb. Earth Balance [opt. leave out for oil-free]1/3 c. applesauce [I didn't have any so I made my own with 1 cored apple and 1/4 c. almond milk blended]1/3 c. coconut palm sugar [can use turbinado or succanut]1 tsp. vanilla1/2 tsp. salt1 1/4 c. brown rice flour1/4 c. potato starch [NOT potato flour]3/4 c. sorghum flour1 tsp. baking powder1 c. chocolate chips **If you don't need gluten free use 2 - 2 3/4 c. whole wheat pastry flour......make sure it forms a nice soft cookie dough. Gluten free flour absorbs more liquid so with whole wheat pastry flour you may have to add a little more or less so watch the dough, add flour until it balls up into a dough but is still soft....if you use too much flour it will be cakey and don't over mix it or the gluten will develop and make them hard and chewy. Preheat oven to 350. Combine all liquid ingredients and mix well, then mix dry ingredients in a bowl and whisk to combine. Slowly add dry ingredients while lightly mixing until well combined. Spread about 2/3 of dough into an 8X8 lighly oiled baking pan. 1 1/4 c. Raspberry Jam [I would use a fruit juice sweetened jam...use your favorite] Spread the jam over the cookie dough bottom. 1/2 c. chocolate chips Sprinkle over the jam evenly. Top with the remaining cookie dough. I dropped it and spread it unevenly around the top, don't cover the whole thing just press it in drops on top. Bake 350 for 20-25 minutes. Chocolate Chip Raspberry Swirl Ice Cream 2 large frozen bananas or 3 medium 1/3 - 1/2 c. almond milk1/3 c. chocolate chips2 Tb. raspberry jam1/4 c. walnuts1 pkt. stevia1/2 tsp. vanilla Break up the frozen banana and put in the blender, add the walnuts and then pour in 1/4 c. of the almond milk and begin blending. I use a whisk to help press the bananas down and assist with blending. If the mixture is too dry add a little more almond milk and blend again...be VERY careful not too add too much almond milk or it will become too runny. When you have a thick ice cream add the jam, vanilla, and chocolate chips and blend or pulse to break up the chocolate a bit and mix in the jam. Serve immediately.
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