CHOCOLATE ICEBOX CAKE

CHOCOLATE ICEBOX CAKE

Ingredients:
8 C soy milk (You can use any flavor for this, though I’ve only used a 50/50 blend of vanilla and plain. I think all vanilla would be too intense and carob wouldn’t go well with the chocolate.)
1 C arrowroot or cornstarch (I’ve only used arrowroot–I think cornstarch would give a grainy texture.)
2 t vanilla
1 drop almond extract (seriously–it’s strong stuff)
2 T soy margerine
2 C vegan chocolate chips (I can’t get Barat chips in this shitty town, but Sunspire are plenty good.)
1/2 C maple syrup (He says you can use any other liquid sweetener, but I haven’t tried. Brown rice syrup would be my second choice.)
2 C toasted coarselly chopped walnuts.
22 5″x2 1/2″ graham crackers
Instructions:

Bring 6C soymilk to a low boil, stirring often to prevent a skin from forming. Reduce to a simmer. Disolve arrowroot in reserved soymilk and add to the pot. Add all remaining ingredients except nuts and crackers and heat through until you have a well blended chocolate pudding. Stir in 1 1/2C walnuts. Cover the bottom of a 13″x9″x2″ baking pan w/a layer of pudding and cover w/a layer of crackers. Layer remaining pudding and crackers and garnish w/remaining nuts. Chill at least two hours before
serving.
Note:
It’s a serious bitch finding vegan graham crackers as every major brand has sugar and most ‘natural’ brands have honey. It’s an even bigger bitch finger *kosher* vegan graham crackers. There’s one brand I’ve got a couple times in OR, but in this urban desert I’ve often come to the verge of karate kicking down a store shelf in frustration. Anyone got a graham cracker recipe?