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
2 pk (10 1/2 ounce) each firm
Silken tofu (Mor-Nu Lite
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