|In my defense, it *is* called a mud pie… what’d you think it was going to look like?|
Yesterday was apparently “Jerk Tuesday.” I’d forgotten to mark my calendar, so you can imagine my surprise. It’s like forgetting it’s the Fourth of July and then spending the day surrounded by exploding things and patriotism–only instead of someone offering you a beer or inviting you to a BBQ, they’re just a jerk.
Man, it was a long day. It was the kind of day that makes you understand why someone would start a Fight Club. But let’s not focus on the those grumpy little black clouds… instead, let’s talk chocolate.
To be more specific, let’s talk about the ultimate chocolate dessert: vegan Mississippi Mud Pie Cake. Yeah, this little buddy lives up to the name and isn’t the prettiest little baked good on the block. But this pie-cake has heart! This super rich and gooey yummy pie-cake is perfect with a scoop of vanilla soy or coconut ice cream and will help you forget – if only for a moment – why you hate your job or whoever it is that was being a rude jerkface monster.
You know what else was really helpful yesterday? This photo. I keep a copy of this photo on my desktop for tough days, and not for the reason you might think.
|God Bless you Happy Wolverine & Stan Lee.|
Yeah, this guy has been posted all over the internet and people have said some pretty mean things about him… but look at that smile in his face. This might be a photo of the best day of his life! No one can ever take this moment away from him. I want to be more like Happy Wolverine and focus on what makes me happy, and not those who want to steal my joy.
This is not a healthy recipe. This is not something that is designed to help you lose weight. It is just a compassionate version of chocolate awesome.
Vegan Mississippi Mud Pie Cake
1 1/2 Cup Sugar
1/2 Cup Brown Sugar
1 Cup Margarine
1/2 Cup Cocoa Powder
1 Ripe Banana (mashed)
2 Tablespoons Applesauce
1 Tablespoon EnerG Egg Replacer (just the powder not made using the instructions on the package)
1 teaspoon Vanilla Extract
1/8 teaspoon Sea Salt (finely ground)
1 1/2 Cups Flour
1 1/2 Cups Pecans (lightly crushed – you want to have some medium to large chunks)
2/3 Cup Vegan Marshmallows (this time we used Chicago SoyDairy’s Dandies but we think Sweet & Sara marshmallows would work too)
Glossy Chocolate Sauce
3ozs Unsweetened Baking Chocolate
1 1/2 Cup Agave Nectar
1 Tablespoon Margarine
3/4 teaspoon Vanilla
Heat oven to 350.
Melt your Margarine over a medium heat and then remove from heat. Whisk in Brown Sugar, Sugar, Cocoa, Banana, Applesauce, Egg Replacer and Vanilla until completely blended and smooth. Then using a hand held electric mixer, blend in Flour. Spray your glass pie dish with a light coating of Baking Spray and then pour your batter into the dish. Now Use a spatula to smooth the batter into an even layer.
Bake for 20 minutes or until you can stick a bamboo skewer into the center of the cake and pull it out cleanly. Then remove your cake from the oven and pour your Marshmallows and Pecans over the top. Spread them out to make an even layer. Bake for 5 minutes or until the Marshmallows are a little bit golden brown and melted.
While you are baking your cake, make your Chocolate Sauce. In a saucepan, heat Agave Nectar and baking Chocolate over a low heat, stirring frequently until the Chocolate is melted. Then remove from heat. Stir in Margarine and Vanilla.
After you remove your cake from the oven, drizzle with Chocolate Sauce while the cake is still warm and let cool.
You want to serve the cake while it is still warm and chewy… and with a big glass of happy.