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Recipe: Wonderful Chocolate Pie (high Fat)
Similar Categories: Wonderful, Chocolate, Pie, High, Fat
WONDERFUL CHOCOLATE PIE (HIGH FAT)
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 T 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 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 at Prodigy using MMCONV.
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 T 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 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 at Prodigy using MMCONV.
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