Chocolate Cream Couscous Cake

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

Couscous Bottom:
2-1/4 cups water
1-1/4 cup Sucanat
1/4 cup cocoa
one cup couscous
one Tablespoon vanilla
.
Chocolate Cream Topping:
ten ounces (1-1/2 cup) dairy-free chocolate chips
two boxes firm silken tofu
three Tablespoon maple syrup

Preparation:

In a medium saucepan merge water, cocoa, Sucanat, and couscous. Bring to a simmer, stirring occasionally and cook until thickened (ten to 15 minutes). Add vanilla and stir. Spread mixture in to a 9-inch springform pan that has a removable side).

Melt chocolate chips in a double boiler. If unavailable, add water to a saucepan and place a metal bowl over the steam to generate a homemade version. Melting chocolate directly over an electric stove won't work -- the chocolate will crystalize. Transfer chocolate to a blender, add tofu, and blend. Add maple syrup and blend again until smooth.

Pour filling evenly over couscous. Refrigerate for at least two hours. Serve cold. Top with fresh fruit such as sliced strawberries or kiwi.

Yield: ten servings