No-Bake Chocolate Cream Cake |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
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My friend, Jeannette, sent me this recipe to try. Although I will eat tofu in dishes, I am not really a tofu fan. So, I was a little bit disappointed to see that it contained tofu. But, it is SO good! You will never know you are eating a vegan dessert. Cook time is chill time.I hope some of you will try this and enjoy it as much as we did. 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 |
Directions:
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.
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