How to make it

  • Preheat oven to 350F and grease an 8" square pan.
  • Combine the dates and sugars in a bowl.
  • Add the boiling water and stir. Let stand 20 minutes.
  • Puree the tofu, pumpkin, almond milk, oil and vanilla in a food processor until smooth. Add to the date mixture and set aside.
  • In a large bowl whisk the flour, cocoa, baking soda, baking powder, and salt.
  • Pour the tofu / date mixture over the dry ingredients and stir to just blend.
  • For topping:
  • Sprinkle the brown sugar evenly over the surface of the batter.
  • Cover with a sprinkling of the coconut then the chocolate chips.
  • Bake for 40 minutes or until a tester inserted in the center of the cake comes out clean.
  • Chill completely before cutting.
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Reviews & Comments 3

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    " It was excellent "
    elgab89 ate it and said...
    Another great recipe! Thanks for posting it!
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  • magali777 6 years ago
    sounds delicious!THANKS!
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  • jo_jo_ba 6 years ago
    Amount Per Serving
    Calories: 219.3
    Total Fat: 6.3 g
    Cholesterol: 0.0 mg
    Sodium: 17.8 mg
    Total Carbs: 29.7 g
    Dietary Fiber: 3.4 g
    Protein: 1.3 g
    Was this review helpful? Yes Flag

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