(Forks Over Knives Cookbook Recipe)
3 ounces extra firm silken tofu, drained
1/3 cup pitted prunes, rough stems removed
1/2 cup plant-based milk, heated until very hot but not boiling
3/4 cup 100% pure maple syrup (I didn’t have enough so I supplemented
1/4 cup of molasses.
1/2 cup plus 2 tablespoons unsweetened cocoa powder
3/4 cup water, heated until very hot but not boiling
2 teaspoons pure vanilla extract
1 cup whole-wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup walnuts, roughly chopped (I probably used more)
Preheat the oven to 325 degrees. Line an 8 x 8 pan with a 10” square of parchment paper.
Crumble the tofu into a blender. Add the prunes. Pour in the hot milk and puree for about 30 seconds. Add the maple syrup and puree until relatively smooth. Some flecks of prune are okay, but there should be no chunks of tofu left. Scrape down the sides of the blender with a rubber spatula and make sure all the ingredients are incorporated.
Sift the cocoa powder into a mixing bowl. Add the hot water and mix with a fork until well combined. It should look like a thick chocolate sauce.
Add the tofu-prune mixture to the chocolate in the mixing bowl and stir to combine. Mix in the vanilla.
Sift in half of the flour, and add the baking soda and salt. Mix well. Mix in the remaining flour an fold in the walnuts. Spread the batter into the prepared baking pan.