(By Brother Ron Pikarski)
2-1/4 cups water
1-1/4 cup Sucanat
1/4 cup cocoa
1 cup couscous
1 Tbsp vanilla
Chocolate Cream Topping:
10 ounces (1-1/2 cup) dairy-free chocolate chips
2 boxes firm silken tofu
3 Tbsp maple syrup
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. (NOTE: I was able to simply blend the choco chips/tofu/syrup in my Vitamix, without melting the chips first ( since the Vitamix heats up and 'cooks' as it blends, saving me that extra step)....)
Pour filling evenly over couscous. Refrigerate for at least 2 hours. Serve cold. Top with fresh fruit such as sliced strawberries or kiwi
Wow. VERY easy to make, and no baking involved. Rich, delicious -- a chocolate lover's delight...!