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Cous-cous Cream Cake

What you need: 

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

What you do: 

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.

Preparation Time: 
25 min
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

"This sounds scrumptious. Howe'ver, could you please tell me more about soucanat? im not familiar with this ingredient.  Please excuse my ignorance- thank you-

Archived comment by: christy "

sucanat stands for "SUgar CAne NATural"... get it?!!

8-)

this sounds unusual and delicious... two of my favorite traits in vegan dining!
i'll save it and make it sometime.

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I used whole wheat couscous and reduced the sugar to 1 cup and it was plenty sweet. I took it to a friend's house and my omni friends devoured it!

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