¼ cup pecan halves
2-1/2 cups water
1-1/2 cups packed brown sugar or Sucanat
¼ cup unsweetened cocoa
1 cup couscous
1 Tbs. vanilla extract
10-oz barley malt-sweetened chocolate chips or regular semi-sweet chocolate chips
2 10-1/2 oz pkgs. firm "lite" silken tofu, at room temperature
3 Tbs. maple syrup or honey
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Preheat oven to 300 degrees. 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, 5-10 minutes. Remove from heat and stir in vanilla. Spread mixture into ungreased 9" springform pan. Sprinkle ¼ 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. Makes 8 servings.
PER SERVING: 383 calories; 8 gm protein; 13 gm fat; 60 gm carb.; 4 mg cholesterol; 56 mg sodium; 2 gm fiber.
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