| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
|
12 |
Servings |
INGREDIENTS
| 3/4 |
c |
Pecan halves |
| 2 1/2 |
c |
Water |
| 1 1/2 |
c |
Brown sugar |
| 1/4 |
c |
Unsweetened cocoa |
| 1 |
c |
Uncooked couscous |
| 1 |
tb |
Vanilla extract |
| 1 |
pk |
(10 oz) semi sweet chocolate chips (I have used mint chocolate chips for a little change of taste) |
| 2 |
pk |
(10 1/2 oz.) FIRM silken tofu at room temperature |
| 3 |
tb |
Maple syrup or honey |
INSTRUCTIONS
from: Vegetarian Times Magazine
Preheat oven to 300 degrees. Place pecans on baking sheet and toast in oven
until golden, about 20 minutes. Let cool, then place in food processor and
process until coarsely ground.
In medium saucepan, mix water, sugar , cocoa and couscous. Bring to a
simmer and cook, stirring occasionally, until thickened and couscous is
tender, 5 -10 minutes. Remove from heat and stir in vanilla. Spread mixture
into an ungreased 9 - inch springform pan. Sprinkle 1/4 cups ground pecan
over top. In small saucepan, melt chocolate chips over low heat, stirring
constantly. When melted and smooth, transfer to blender or food processor,
add tofu, and maple syrup or honey, process until smooth. Pour filling over
couscous layer and top with remaining pecans.
Refrigerate until cake is set, about 2 hours. Serve cold.
Posted to JEWISH-FOOD digest by "lockwood" <lockwood@hpnc.com> on Feb 8,
1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”