Vegan Chocolate Coconut-or-EspressoCream on high: 2 Sticks-o-Marge
2 Cups Turbinado Sugar
1 t. Vanilla
2 Cups Chocolate Powder
1/2 Cup Soy Milk
Then cream: 1 box Silken Tofu
1/4 Cup Pineapple Juice
Mix in slowly: 2 T. Baking Powder
1 T. Baking Soda
let sit (watch it bubble!)
Mix in slowly for a short amount of time:
4 Cups Flour
1/2 Cup Espresso-Yerself Grounds, or 1 Cup Coconut
finish mixing with spatula (lemme see you sweat!)
Bake at the Universal Temperature of 350° for about 15 minutes.
