DIRECTIONS:

Bottom layer:

Combine graham crumbs, coconut and walnuts in a mixing bowl & stir well. Put Spectrum in a saucepan evenly along the bottom. Heat gently until it begins to melt. Add sugar and cocoa and melt on low heat and stir. (Spectrum Spread will soften without entirely melting Ð that's good enough).

When the sugar & cocoa have dissolved, remove from heat. Add in the egg substitute and the 2 Tbs. water and stir to blend the chocolaty mix evenly. Add the mixture of graham crumbs, coconut and walnuts. Mix well. Press this mixture firmly into the bottom of the 8x8 square pan. (Pressing it well is very important, so don't be afraid to use your hands). Refrigerate to chill while you prepare the middle layer.

Middle layer:

Combine Spectrum, vanilla extract and almond milk. Microwave for a minute to heat. While this mixture is still hot, put it in a mixing bowl and begin to mix with the confectioner's sugar, using a mixer and adding the sugar in gradually. You should get a very stiff consistency when you are done.

Take the bottom layer out of the refrigerator. If the filling is too stiff to spread easily, microwave it for 45 sec. Ð 1 min. Use a spatula to spread the filling over the bottom layer. Don't start the top layer until you are done with the middle.

Top layer:

Break the five chocolate squares in two. Coat bottom of a saucepan (or double boiler) with 1 Tbs. Spectrum. Heat gently until it begins melting. Add unsweetened chocolate and melt on low heat. As soon as it is evenly melted, remove from heat and pour immediately on top of the bars, spreading with a spatula. The contrast between the super-sweetness of the middle and the dark, bitter chocolate is key. Chill the bars in the refrigerator or freezer until the chocolate ganache hardens. Cut into 16 2" squares. At this point they are ready to serve, or you can freeze them ahead of time; they freeze very well. Serve chilled at room temperature. Enjoy.

Makes 16 small but very rich, sinful servings