Chocolate Icebox Cake (vegetarian)

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