The best delicious Chocolate Cream Couscous Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Cream Couscous Cake recipe today!
Hello my friends, this Chocolate Cream Couscous Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Cream Couscous Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Cream Couscous Cake.
What Makes This Chocolate Cream Couscous Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Cream Couscous Cake.
Ready to make this Chocolate Cream Couscous Cake Recipe? Let’s do it!
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3/4 c Pecan halves
2 1/2 c Water
1 1/2 c Packed brown sugar or
1/4 c Unsweetened cocoa
1 c Couscous
1 tb Vanilla extract
10 oz Barley malt-sweetened
OR regular semisweet
21 oz Firm “lite” silken tofu; at
3 tb Maple syrup or honey
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
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