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Mocha Fudge Pie With Caramel Nut Crust

"Since Curtis wants to keep his dessert a secret, I'll share one of my family favorites," said Anabell Kinney. "This is a great ending to a special meal."

11/2 cups pecans, finely ground
1/3 cup quick cook rolled oats
1 tablespoon cornstarch
1/2 teaspoon cinnamon
4 tablespoons maple syrup
1 teaspoon vanilla
2 tablespoons brown rice syrup
3/4 cup water
3 tablespoons agar flakes (found in health food markets)
1 tablespoon instant grain-based coffee substitute such as Postum
1/2 cup unsweetened cocoa
1/4 teaspoon salt
1/2 package firm silken tofu, drained and mashed (need 10.5 ounces)
1 cup pure maple syrup
2 teaspoons vanilla
Pinch cinnamon

Preheat oven to 375 degrees.

For the crust: Place pecans in bowl and stir in oats, cornstarch and cinnamon, mixing well. Add remaining ingredients and mix well. Lightly oil sides and bottom of 9-inch pie pan (a non-stick one works best). Carefully pat crust mixture evenly over bottom and up sides. Bake 20 minutes until brown. Let cool.

For the filling: Place water, agar, and grain beverage granules in small pan. Bring to boil. Reduce heat and simmer for 5 minutes. Pour into a food processor along with remaining ingredients and process several minutes. Pour into pie shell. Refrigerate several hours or overnight. Makes 1 pie.

"Uncheese Cookbook" by Joanne Stepaniak

Thursday, March 18, 1999

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