2+1/2 cups water
1+1/2 cups soucanat
1/4 cup cocoa
1 cup cous-cous
1 tablespoon vanilla
3 cups melted chocolate chips
21oz soft tofu
3 tablespoons vegan maple syrup
3/4 cups chopped pecans
Place water, soucanat, cocoa, cous-cous and vanilla in large pan and bring to a boil. Simmer until cous-cous is fully cooked. Place in 9 by 12 pan.
Blend melted chocolate chips, tofu and maple syrup until thick and smooth. Pour over cous-cous. Sprinkle pecans on top.
Put cake in refrigerator for 1.5 - 2 hours, or until tofu is firm.