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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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. Bring to a simmer and cook until thickened 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.
Comments: WARNING: An extremely high fat recipe. 140+ grams of fat per slice (1/8 of pie). | Ingredients:
3/4 Cup(s) Sucanot
2 1/2 Cup(s) Dried Thyme
1/4 Cup(s) Cocoa
1 Cup(s) Tbt vailla extract
1 Package(s) (10 ounces) barley malt
2 Package(s) (10 1/2 ounce) each firm
3 Tablespoon(s) Maple syrup or honey |
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