Lazy Rainbow Cookies

I love me some Italian Rainbow Cookies; they're a holiday classic for me. My healthy rainbow cookies taste nearly identical to the classic version, without all the sugar, butter, white flour, and food dye. But rainbow cookies are quite an extensive effort. So here's a challenge for myself. Can I develop an easier way to make rainbow cookies, and get the whole thing done in under an hour? The answer is yes. I'm taking some shortcuts by making the dough a no bake recipe, only melting chocolate on one side, and using mashed frozen raspberries as the filling

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Start with the jam so it has time to thicken. Add your berries to a medium bowl, and microwave (covered) for 4 minutes, or until you can easily mash them with a fork. Stir in the liquid sweetener, lemon juice, and chia seeds. Refrigerate as you prepare the layers

Step 2

Prepare 3 medium bowls in a line. From left to right, these are your red, white, and green layers. Add pickled beet juice to the bowl on the left. Mash your avocado with the back of a fork on the bowl on the right.

Step 3

Add the cookie layer ingredients into their respective bowls, and mix with a silicone spatula to make a crumbly dough

Step 4

Line a 9" square pan with parchment paper. Evenly press the red layer into the pan

Step 5

Spread half your jam (about 200 g) on top of the red layer

Step 6

Dollop your white layer on top of the first jam layer. Evenly spread to all sides and fill in the holes. It will look a little messy

Step 7

Repeat with the second half of your jam on top of the white layer

Step 8

Finally, repeat with the green layer on top of the second jam layer

Step 9

Add chocolate chips, coconut oil, and almond milk to a small bowl. Microwave for 30 seconds, and stir with a silicone spatula to make your ganache

Step 10

Pour the melted chocolate on top of the green layer, carefully and evenly spreading it to all sides

Step 11

Freeze the pan for at least 15 minutes before slicing

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