10 oz Semisweet chocolate chips
-(VEGANS use
-barley malt sweetened
-nondairy ones)
2 pk (10.5-oz) of mori nu silken
-or silken firm tofu (or
-equiv. in another brand;
-but make sure it is
-“silken” type not regular!)
3 tb Maple syrup (or other liquid
-sweetener of your choice;
-can use less; to taste)
From: karpen@nrlfs1.nrl.navy.mil (Judy Karpen)
Date: Tue, 15 Mar 1994 01:05:22 GMT
This is from Brother Ron Pickarski’s Friendly Foods (topping for the
Chocolate Couscous Cake), and from the Mori-Nu Tofu box…. very easy and
non-veggies love it too!
Melt choc chips in a double boiler over low heat or in microwave (if you
know what you’re doing). Put tofu, sweetener, and melted chocolate into a
blender and process until very smooth. Pour into a serving bowl or bowls
and refrigerate, covered, for at least a couple of hours. Cover this well,
because it will pick up EVERY odor in your refrigerator otherwise…
Note: if your budget allows, use a really good vegan chocolate bar (like
Rapunzel Organic Bittersweet) instead of some or all of the chips. Enjoy!
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings
