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Title: Wonderful Chocolate Pie (High Fat)
Categories: Digest Nov
Yield: 1 Servings
| PIE SHELL | ||
| 3/4 | c | Pecans |
| 2 1/2 | c | Water |
| 1 1/2 | c | Sucanot |
| 1/4 | c | Cocoa |
| 1 | c | Couscous |
| 1 | Tbt vailla extract | |
| CHOCOLATE CREAM FILLING | ||
| 1 | pk | (10 ounces) barley malt |
| Chocolate chips | ||
| 2 | pk | (10 1/2 ounce) each firm |
| Silken tofu (Mor-Nu Lite | ||
| 1%) | ||
| 3 | tb | Maple syrup or honey |
PIE SHELL: Roast pecans at 300 degrees for about 25 mins. Remove from oven, cool and grind in a food -processor for 5 to 10 seconds. They should be the consistency of a course meal.
In a med. saucepan, stir tog. water, sucanat, cocoa and couscous. Gring to a simmer and cook until thi#xxWJckened 5 to 10 mins. Add vanilla and stir well. Spread mix into a 9 inch springform pan. Pour the filling over the cake and top with remaining pecan meal. Refrigerate the cake until set (about 2 hours). Serve cold.
CHOCOLATE CREAM FILLING: Melt the chips in a small double boiler stirring often until chips are melted. Transfer to food processor, add tofu, maple syrup, and blend until smooth.
WARNING: An extremely high fat recipe. 140+ grams of fat per slice (1/8 of pie).
Posted by Barbara Zimmerman previous next