Monday, January 30, 2006

Chocolate Turtle Truffle Torte

Ingredients (use vegan versions):

* 1 cup flour
* 1 cup oats
* 1/2 cup fructose or vegan sugar
* 1 lb soy non-hydrogenated vegan margarine
* 1 cup vegan brown sugar
* 1 cup pecans toasted
* 1 lb block semi-sweet vegan chocolate, chopped, or chocolate chips (Tropical Source chips are vegan)
* 3/4 cup vegan soymilk or almond milk


CRUST Pre-heat oven to 350. In a medium bowl mix flour, oats and fructose. Cut 1/2 lb soy marg into small cubes and mix into dry ingredients with a fork until crumbly. Press mixture firmly and evenly into the bottom of a springform pan. Bake ot 350 for 15 minutes, cool

CARAMEL In a small saucepan melt 1/4 lb soy marg. Stir in brown vegan sugar, stir constantly until vegan sugar is smooth and melted. Slowly stir in 1/4 cup soy or almond milk. Stir until smooth and shiny. Pour caramel over cooled crust. Sprinkle pecans in an even layer over caramel. Refridgerate for approx 20-25 minutes or until caramel thickens.

TRUFFLE LAYER Bring a medium pot of water to boil, turn down to a simmer. In a stainless steel or glass mixing bowl. Place remaining 1/4 lb soy margerine and chocolate. Place bowl over simmering water and stir chocolate until melted. Stir in remaining 1/2 cup soy or almond milk until smooth. Pour chocolate mixture over caramel crust. Pour in a spiral motion working inwards so as not to disturb the pecans too much. Tap bottom of pan on counter to settle chocolate. Place in fridge to set (approx 2hrs). This is a VERY rich dessert so it can be cut into 16 small pieces.

Serves: 16

Preparation time: 2hrs to set


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