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Date Caramel


4 Deglet Noor dates, or 2 Medjool dates, pitted 1 cup Florida Crystals** 1 cup water ¼ cup agave nectar


2 kumquats, thinly sliced for garnish 8 chocolate cigars for garnish (avail- able in chocolate specialty shops)


To make the Chocolate Cake Preheat oven to 350° F. Oil a 9 by 13 inch pan, and line it with parchment paper. Sift the cocoa powder, flour, baking powder, baking soda, salt, egg replacer, and espresso in a bowl.


In a blender, combine coffee, tofu, maple syrup, canola oil, vanilla, vinegar and coffee extract. Blend until smooth. Pour the wet ingredients into the cocoa mixture and whisk until smooth (some small lumps are OK). Pour the batter into the prepared pan and spread evenly. Bake for 10 min- utes, or until the cake pulls away from the sides of the pan and a small knife inserted in the center of the cake comes out clean. Let cool in the pan.


To make the Filling German Chocolate Cake


Here we have the seductive flavors of the German chocolate cake, coconut flakes, rich macadamia nuts, and gooey date caramel. If blanched hazelnuts are not available, use unblanched nuts, removing as much skin as possible.


Chocolate Cake ¼ cup unsweetened cocoa powder 1 cup all-purpose flour 1½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt ¼ teaspoon egg replacer 1½ teaspoons ground espresso beans


½ cup plus 2 tablespoons brewed coffee 4 ounces silken tofu 1 cup plus 2 tablespoons pure maple syrup ½ cup canola oil


1½ teaspoons vanilla extract 22 Organic Shopper Spring 2010


½ teaspoon apple cider vinegar 1½ teaspoons coffee extract or coffee liqueur


Caramel-Nut Filling ¾ cup macadamia nuts, plus more for garnish ¾ cup blanched hazelnuts 1 cup soy milk ½ cup rice milk ¾ cup shredded unsweetened coconut, plus more for garnish ¾ Sucanat®*


pinch of agar powder 1 tablespoon arrowroot ½ teaspoon pure vanilla extract


Decrease the oven temperature to 325° F. Spread the macadamia nuts and hazelnuts on a baking sheet, and toast in the oven for 8-10 minutes, until light brown. Remove from oven and let cool. Pulse the nuts in a food processor fitted with the metal blade 4 or 5 times, until coarsely ground. Place the nuts, soy milk, rice milk, coconut, Sucanat®, agar, arrowroot and vanilla in a saucepan, and whisk until smooth. Heat the mixture over medium heat, whisking continuously, for 7-10 minutes, until very hot but not boiling. Pour into a shallow pan to cool.


To Make the Caramel


Soak the dates in hot tap water for 10 minutes. Meanwhile, place the Florida Crystals and water in a small saucepan over medium-high heat and bring to a boil. Decrease heat to low and simmer for 12-15 minutes, until the bubbles in the syrup are thick. Remove the dates from the water and


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