| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Vegetarian |
New, Vegtime5 |
20 |
servings |
INGREDIENTS
| 1 1/4 |
c |
Whole wheat pastry flour |
| 1 |
c |
Quick-cooking oats |
| 1 |
c |
Shredded coconut |
| 3/4 |
c |
Walnuts; chopped |
| 3/4 |
c |
Cocoa powder |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Canola oil |
| 1 |
c |
Brown rice syrup |
| 3/4 |
c |
Cashew butter |
| 1 |
c |
Sucanat; or brown sugar |
| 1/2 |
c |
Vanilla soymilk |
| 1 1/2 |
c |
Soy protein powder; or soymilk powder |
| 2 |
c |
Chocolate chips |
| 1/4 |
c |
Canola oil |
INSTRUCTIONS
For Base: Preheat oven to 400 degrees. In large bowl, mix flour, oats,
coconut, walnuts, cocoa powder, salt, canola oil and brown rice syrup
together. Press into 9x13 inch baking pan. Bake 15 minutes. Cool.
For Filling: In blender, process cashew butter, sucanat or brown sugar and
soymilk until combined. Pour cashew mixture into bowl; add soy protein
powder. Stir until thoroughly blended. Mixture should have a thick,
fudgelike consistency. With moistened hands, spread and pat filling over
prebaked base.
For topping: In double boiler, melt chocolate chips with oil over low heat.
Stir with rubber spatula until completely melted and smooth. Pour over
filling. Put in refrigerator to set for at least 2 hours. To serve, cut
into 20 squares, 26 grams of fat each.
NOTES : From October 1996 Vegetarian Times Magazine.
Recipe by: Green Cuisine, Victoria, B.C.
Converted by MM_Buster v2.0l.
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