No-bake Chocolate Cream Cake

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 3/4 cup pecan halves
• 2 1/2 cups water
• 1 1/2 cups brown sugar
• 1/4 cup unsweetened cocoa
• 1 cup uncooked couscous
• 1 tablespoon vanilla
• 1 (10 ounce) package chocolate chips
• 2 (10 ounce) packages firm lite silken mori-nu tofu, at room temperature
• 3 tablespoons maple syrup

Recipe

• 1 place pecans on baking sheet and toast in oven until golden (about 20 minutes).
• 2 after toasted, let cool and then transfer to food processor. process until coarsely ground.
• 3 in med. saucepan mix water, brown sugar, cocoa and couscous.
• 4 bring to simmer and cook stirring occasionally until thickened and couscous is tneder (5-10 minutes).
• 5 remove from heat and stir in vanilla.
• 6 spread mixture into ungreased 9 inch springform pan.
• 7 sprinkle 1/4 c pecans over top.
• 8 in small saucepan, melt chocolate chips over low heat stirring constantly or melt them in the microwave and stir until smooth.
• 9 transfer to food processor or blender.
• 10 add fofu and maple syrup and process until smooth.
• 11 pour over couscous layer and top with remaining ground pecans.
• 12 refrigerate until cake is set (about 2 hours).
• 13 serve cold.