Chocolate icebox cake (vegetarian)
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Chocolate icebox cake (vegetarian)
  Chocolate    Vegetarian    Dessert    Cakes  
Last updated 6/12/2012 1:15:35 AM. Recipe ID 45049. Report a problem with this recipe.
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      Title: Chocolate icebox cake (vegetarian)
 Categories: Dessert
      Yield: 16 Servings
 
      8 c  Soy milk
      1 c  Arrowroot or cornstarch
      2 ts Vanilla
      1 dr Almond extract
           -(seriously--it's strong
           -stuff)
      2 tb Soy margerine
      2 c  Vegan chocolate chips
    1/2 c  Maple syrup
      2 c  Toasted coarselly chopped
           -walnuts
     22    5"x2 1/2" graham crackers
 
  From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
  
  Date: Thu, 12 Aug 93 09:26:18 +0200
  
  From: mad4@ellis.uchicago.edu (Bill Maddex) This is from the profile
  of Ken Bergeron in the Fall issue of Vegetarian Gourmet. It's
  big--two of these would be enough for a party of at least a couple
  dozen--it's yummy, and the hardest part is finding the graham
  crackers (see below).
  
  NOTES:
  
  1. soy milk (You can use any flavor for this, though I've only used a
  50/50 blend of vanilla and plain.  I think all vanilla would be too
  intense and carob wouldn't go well with the chocolate.)
  
  2. arrowroot or cornstarch (I've only used arrowroot--I think
  cornstarch would give a grainy texture.)
  
  3. vegan chocolate chips  (I can't get Barat chips in this shitty
  town, but Sunspire are plenty good.)
  
  4. maple syrup (He says you can use any other liquid sweetener, but I
  haven't tried. Brown rice syrup would be my second choice.)
  
  Instructions: Bring 6C soymilk to a low boil, stirring often to
  prevent a skin from forming.  Reduce to a simmer.  Disolve arrowroot
  in reserved soymilk and add to the pot. Add all remaining ingredients
  except nuts and crackers and heat through until you have a well
  blended chocolate pudding. Stir in 1 1/2C walnuts. Cover the bottom
  of a 13"x9"x2" baking pan w/a layer of pudding and cover w/a layer of
  crackers. Layer remaining pudding and crackers and garnish
  w/remaining nuts. Chill at least two hours before serving.
  
  Note: It's a serious bitch finding vegan graham crackers as every
  major brand has sugar and most 'natural' brands have honey.  It's an
  even bigger bitch finger *kosher* vegan graham crackers.  There's one
  brand I've got a couple times in OR, but in this urban desert I've
  often come to the verge of karate kicking down a store shelf in
  frustration. Anyone got a graham cracker recipe?
  
  REC.FOOD.RECIPES ARCHIVES
  
  /CAKES
  
  VEGETARIAN
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 45049 (Apr 03, 2005)

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