Makes 8
servings
Source:
Friendly Foods by
Brother Ron Pickarski
Couscous Filling:
2 1/4
cups water
1 1/4 cup
Sucanat
1/4 cup
cocoa
1 cup
couscous
1 Tbsp.
vanilla
Chocolate Cream Filling:
10 oz. (1
1/2 cups) dairy-free chocolate chips
2 boxes
(10.5 oz. each) firm silken tofu
3 Tbsp.
maple syrup
Directions:
In a
medium saucepan combine water, cocoa, sucanat and couscous. Bring to a simmer,
stirring occasionally and cook until thickened (10 to 15 minutes). Add vanilla
and stir. Spread mixture into a 9-inch springform pan (one 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 create a homemade version. Melting
chocolate directly over an electric stove will not 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 2 hours. Serve cold. Top
with fresh fruit such as sliced strawberries or kiwi.