Brazil Nut Ebony Bars
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 268.0
- Total Fat: 14.0 g
- Cholesterol: 0.0 mg
- Sodium: 177.1 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 2.4 g
- Protein: 3.1 g
View full nutritional breakdown of Brazil Nut Ebony Bars calories by ingredient
Introduction
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. Great for grown-up party trays, too (the kids will probably balk at the espresso)! 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. Great for grown-up party trays, too (the kids will probably balk at the espresso)!Number of Servings: 16
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
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.
~Frosting~
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.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
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.
~Frosting~
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.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.