Brazil Nut Ebony BarsFrom jo_jo_ba 7 years ago
- 1/2 cup extra Dutch-processed (black) cocoa shopping list
- 1/4 cup regular, unsweetened cocoa shopping list
- 2/3 cup flour shopping list
- 1 packet instant oatmeal shopping list
- 1 tbsp instant espresso powder shopping list
- 1/4 tsp baking powder shopping list
- 3/4 tsp salt shopping list
- 200g silken tofu shopping list
- 1/4 cup coconut oil shopping list
- 1/4 cup canola oil shopping list
- 1/4 cup melted margarine shopping list
- 1 1/4 cup brown sugar shopping list
- 1 tbsp vanilla shopping list
- 2 oz chopped brazil nuts shopping list
- ~Frosting~ shopping list
- 1/3 cup extra - Duch processed (black) cocoa shopping list
- 1 1/2 cups icing sugar shopping list
- 3 tbsp melted margarine shopping list
- 3-4 tbsp brewed coffee shopping list
How to make it
- Preheat oven to 350F, grease a 9" baking pan.
- Sift together the cocoas, then whisk into the flour, oatmal, espresso powder, baking powder and salt.
- In a food processor, combine the tofu, oils, margarine, sugar and vanilla until smooth. Pour into a bowl.
- Gently stir in the cocoa mixture until almost blended, then fold in the chopped nuts.
- Bake 30-35 minutes, until a tester yields moist crumbs. Cool completely.
- Sift together the cocoa and icing sugar.
- To the melted margarine, alternately add the cocoa mixture with the coffee, starting and ending with the dry mix.
- Add a touch of extra coffee if needed for spreading consistency.
- Spread over cooled bars (you may not use all the frosting).
- Refrigerate until ready to serve.
The Cookjo_jo_ba Oshawa, CA
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