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Friendly Foods Publisher: Ten Speed Press © 1991 by Ron Pickarski ISBN: 0898153778

Reprinted with permission from the author, Ron Pickarski.

Chocolate Cream Couscous Cake (p. 220)
Yield: One 9-inch cake; 8 to 10 servings
Time: 40 minutes preparation; 2 hours to set

Ingredients

• 3/4 cup pecans

• 2 1/2 cups water

• 1 1/2 cups Sucanat

• 1/4 cup cocoa

• 1 cup couscous

• 1 tablespoon vanilla extract

• Chocolate Cream Filling (see below)

Directions

Roast the pecans at 300 degrees F for about 30 minutes. Remove from oven and cool. Grind the roasted pecans in a food processor for 5 to 10 seconds. They should have the consistency of a coarse meal.

In a medium saucepan, stir together the water, Sucanat, cocoa, and couscous. Bring to a simmer and cook until thickened (5 to 10 minutes). Add the vanilla and stir well. Spread the mixture into a 9-inch springform pan. Sprinkle 1/4 cup of the roasted pecans over the couscous cake. Pour the filling over the cake and top with the remaining pecan meal. Refrigerate the cake until it is set (about 2 hours). Serve cold.

Chocolate Cream Filling

• 1 package (10 ounces) barley malt chocolate chips*

• 2 packages (10 1/2 ounces each) firm silken tofu, at room temperature

• 3 tablespoons maple syrup

* These chocolate chips, which are sweetened with barley malt syrup rather than sugar, are available at natural food stores.

Melt the chocolate chips in a small saucepan over low heat, stirring constantly. Transfer to a blender, add the tofu and maple syrup, and blend until smooth.

Cook's Note

It is best to use heavier sweeteners with cocoa or chocolate, because these ingredients are bitter. Sucanat and maple syrup are examples of heavy sweeteners. Use lighter sweeteners, such as rice syrup, barley malt, or fruit juice with carob, because carob is already somewhat sweet.