The best delicious No-bake Chocolate Cream Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this No-bake Chocolate Cream Cake recipe today!
Hello my friends, this No-bake Chocolate Cream Cake recipe will not disappoint, I promise! Made with simple ingredients, our No-bake Chocolate Cream Cake is amazingly delicious, and addictive, everyone will be asking for more No-bake Chocolate Cream Cake.
What Makes This No-bake Chocolate Cream Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this No-bake Chocolate Cream Cake.
Ready to make this No-bake Chocolate Cream Cake Recipe? Let’s do it!
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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
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.
Yields
12 Servings
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