Chocolate Cream Couscous Cake Ingredients:
2-1/4 cups water
- 1-1/4 cup Sucanat
- 1/4 cup cocoa
- 1 cup couscous
- 1 Tablespoon vanilla
Chocolate Cream Topping:
- 10 ounces (1-1/2 cup) dairy-free chocolate chips
- 2 boxes firm silken tofu
- 3 Tablespoon maple syrup
How to make Chocolate Cream Couscous Cake
- In a medium saucepan combine water, cocoa, Sucanat, and couscous. Bring to a simmer, stirring occasionally and cook until thickened (10 to 15 minutes). Add vanilla and stir. Spread mixture into a 9-inch springform pan (one that has a removable side).
- Melt chocolate chips in a double boiler. If unavailable, add water to a saucepan and place a metal bowl over the steam to create a homemade version. Melting chocolate directly over an electric stove will not work — the chocolate will crystalize. Transfer chocolate to a blender, add tofu, and blend. Add maple syrup and blend again until smooth.
- Pour filling evenly over couscous. Refrigerate for at least 2 hours. Serve cold. Top with fresh fruit such as sliced strawberries or kiwi.
Chocolate Cream Couscous Cake is ready to serve.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 10 servings