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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Two kinds of cocoa, three kinds of fats and the addition of silken tofu may throw you off this recipe, but I promise you, when you make these, you'll wonder why you let it go so long! The frosting and rich, fudgey cake (almost like a brownie in texture) are beautiful complements for each other. Read more . Great for grown-up party trays, too (the kids will probably balk at the espresso)! Ingredients:
1/2 cup extra dutch-processed (black) cocoa |
1/4 cup regular, unsweetened cocoa |
2/3 cup flour |
1 packet instant oatmeal |
1 tbsp instant espresso powder |
1/4 tsp baking powder |
3/4 tsp salt |
200g silken tofu |
1/4 cup coconut oil |
1/4 cup canola oil |
1/4 cup melted margarine |
1 1/4 cup brown sugar |
1 tbsp vanilla |
2 oz chopped brazil nuts |
'frosting |
1/3 cup extra - duch processed (black) cocoa |
1 1/2 cups icing sugar |
3 tbsp melted margarine |
3-4 tbsp brewed coffee |
Directions:
1. Preheat oven to 350F, grease a 9 baking pan.
2. Sift together the cocoas, then whisk into the flour, oatmal, espresso powder, baking powder and salt.
3. In a food processor, combine the tofu, oils, margarine, sugar and vanilla until smooth. Pour into a bowl.
4. Gently stir in the cocoa mixture until almost blended, then fold in the chopped nuts.
5. Bake 30-35 minutes, until a tester yields moist crumbs. Cool completely.
6. ~Frosting~
7. Sift together the cocoa and icing sugar.
8. To the melted margarine, alternately add the cocoa mixture with the coffee, starting and ending with the dry mix.
9. Add a touch of extra coffee if needed for spreading consistency.
10. Spread over cooled bars (you may not use all the frosting).
11. Refrigerate until ready to serve.
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