Mocha Cream Torte

This makes a VERY rich dessert. If you plan on serving to a small group, I recommend cutting the recipe in half and using an 8 x 8-inch dish.

Ingredients:

3 c. Whipping Cream (Use a non-dairy whipping cream for a vegan dessert)
1 c. Confectioner's sugar
3 Tbsp. Chocolate Syrup
3 tsp. Instant Coffee Granules (dairy free)
1 (16oz) pkg. Graham Crackers
Dairy Free Chocolate shavings, optional for garnish


Directions:
1. Place whipping cream in a large bowl. Beat with an electric mixer set at high speed until soft peaks form. *If you place the bowl and beaters in the freezer for about 20 minutes before pouring the cream into the bowl and beating it, you will cut several minutes off the time it takes to whip the cream and also ensure against overbeating, which gives the cream a grainy texture.*
2. Add confectioner’s sugar, chocolate syrup and coffee granules to whipped ream and mix well.
3. Arrange one-third of the graham crackers in the bottom of a 13 x 9-inch dish.
4. Spread one-third of the mocha cream over graham crackers. Repeat the layers twice.
5. Chill, covered, for 24 to 48 hours. Garnish with chocolate shavings, if desired.

Soy Whipping Cream:

1/4 c. Soy Milk

1/2 c. Vegetable Oil

1 T. Maple Syrup

1/2 t. real Vanilla Extract (if you use Vanilla Soy Milk - omit this)

Directions:

Place Soy Milk and 1/4c. Vegetable Oil in a blender. Blend at highest speed while slowly drizzling remaining 1/4c. oil into the mixture. Blend in maple syrup and vanilla. Add a little more oil if necessary to thicken. This makes enough topping for one dessert.

Find this recipe and many more at http://www.godairyfree.org/!