This is the recipe from How it All Vegan by Sarah Kramer and Tanya Barnard, and it is absolutely gorgeous and decadent. It's quite pricey to make since it uses nearly a whole bottle of maple syrup and bag of walnuts (I finished my bag off by decorating the top with walnut halves too) but well worth it in terms of taste.Aside from vanilla essence and optional apple juice, the maple syrup is the only sweetener used in this recipe, so I'm wondering how well it might work using rich agave nectar instead, to make it diabetic friendly for Jay. I'll work on that project soon and let you know how it goes.
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