Sunday, April 8, 2007
Chocolate Squeeshcake
Serves 8 Ingredients 12 vegan digestive, gingernut, bourbon, graham crackers or oat biscuits 25 g (1 oz) coconut oil 25 ml (1 fl oz) soya milk 250 g (8 oz) silken tofu/Chinese/Japanese smooth beancurd. 2 teaspoons of arrowroot 1 banana 4 tablespoons cocoa powder 150 ml (¼ pint) Maple syrup 2 tablespoons tahini 2 tablespoons raisins 1 tablespoon lime juice 3 tablespoons orange juice 2 teaspoons vanilla essence Pinch of sea salt Method 1. Crush the biscuits and pour into a small saucepan and heat gently with the coconut oil and the milk. Mix thoroughly and then press into the bottom of a 30 cm flan dish or 8 ovenproof ramekins. 2. Blend all the other ingredients together in a bowl with a hand blender. 3. Pour the mix ontop of the biscuit base and the cook in a preheated oven at 180°C (350°F) Gas Mark 4 for 45 minutes. 4. Allow to cool for 2 hours before serving. To serve: serve with a spoonful of ice cream and a drizzle of maple syrup. Decorate: Use crystallized ginger and nasturtium or serve on a dark plate and sprinkle sieved icing sugar over shapes ( eg spoon and fork) to leave shadows. ----------------- |
