1 (12 ounce) package silken tofu, undrained
2 tablespoons safflower oil
1 pinch salt
2 1/3 cups turbinado sugar (unrefined sugar)
1 cup cocoa powder
1/3 cup instant decaffeinated coffee powder
1 teaspoon vanilla extract
1 cup whole wheat flour

Preheat oven to 325 degrees F.

Using an electric mixer, blend tofu until creamy. Add oil, salt, sugar, cocoa, coffee and vanilla extract and blend well.

When sugar is dissolved into the tofu mixture, remove the bowl from the electric mixer and whisk in the flour. Pour batter into a greased 13 x 9-inch baking pan. Bake for 25 to 30 minutes or until the cake pulls away from the sides of the pan. The bars will appear glossy and almost underdone. Cool in the pan. When cool, cut into bars using a clean, wet knife.

Makes 24 bars.