| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Digest, Nov. |
1 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
PIE SHELL
CHOCOLATE CREAM FILLING
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 <barbara@crl.com> to the Fatfree Dig. Vol. 12
Iss. 13 Nov. 14, 1994. FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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