INGREDIENTS

INSTRUCTIONS

8 SERVINGS DAIRY-FREE
This stove-top, no-bake cake is simple to make and fun to eat.
Preheat oven to 300F. Place pecans on baking sheet and toast in oven
until golden, about 20 minutes. Let cool, then transfer pecans to
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, 5 to 10
minutes. Remove from heat and stir in vanilla. Spread mixture into
ungreased 9-inch springform pan. Sprinkle '/4 cup ground pecans over
top.
In small saucepan, melt chocolate chips over low heat, stirring
constantly. Transfer to food processor or blender, add tofu and maple
syrup, then process until smooth. Pour mixture over couscous base and
top with remaining pecans. Refrigerate until cake is set, about 2
hours. Serve cold.
Reprinted with permission from Friendly Foods by Ron Pickarski (Ten
Speed Press, 1991, P.O. Box 7123, Berkeley, CA 94707).
PER SERVING: 383 CAL; 8G PROT.; 13G TOTAL FAT (5G SAT.); 60G CARB.;
4MG CHOL.; 56MG SOD.; 2G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 58
Converted by MM_Buster v2.0l.

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