Wonderful chocolate pie (high fat)

1 servings

Ingredients

Quantity Ingredient
¾ cup Pecans
2½ cup Water
1½ cup Sucanot
1 pack (10 ounces) barley malt
Chocolate chips
2 packs (10 1/2 ounce) each firm
¼ cup Cocoa
1 cup Couscous
1 Tbt vailla extract
Silken tofu (Mor-Nu Lite
1%)
3 tablespoons Maple syrup or honey

Directions

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 (⅛ of pie).

Posted by Barbara Zimmerman <barbara@...> 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@... using MMCONV.

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