No Bake Chocolate Cream Cake Recipe
Servings: 12
Ingredients
- 3/4 c. Pecan halves
- 2Â 1/2 c. Water
- 1Â 1/2 c. Brown sugar
- 1/4 c. Unsweetened cocoa
- 1 c. Uncooked couscous
- 1 Tbsp. Vanilla extract
- 1 pkt (10 ounce) semi sweet chocolate chips (I have used mint chocolate chips for a little change of taste)
- 2 pkt (10 1/2 ounce.) Hard silken tofu at room temperature
- 3 Tbsp. Maple syrup or possibly honey
Directions
- Preheat oven to 300 degrees. Place pecans on baking sheet and toast in oven till golden brown, about 20 min. Let cold, then place in food processor and process till coarsely grnd.
- In medium saucepan, mix water, sugar , cocoa and couscous. Bring to a simmer and cook, stirring occasionally, till thickened and couscous is tender, 5 -10 min. Remove from heat and stir in vanilla. Spread mix into an ungreased 9 - inch springform pan. Sprinkle 1/4 c. grnd pecan over top. In small saucepan, heat chocolate chips over low heat, stirring constantly. When melted and smooth, transfer to blender or possibly food processor, add in tofu, and maple syrup or possibly honey, process till smooth. Pour filling over couscous layer and top with remaining pecans.
- Chill till cake is set, about 2 hrs. Serve cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 12 servings | |
| Calories 338 | |
| Calories from Fat 132 | 39% |
| Total Fat 15.66g | 20% |
| Saturated Fat 7.97g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Potassium 330mg | 9% |
| Total Carbs 50.73g | 14% |
| Dietary Fiber 5.3g | 18% |
| Sugars 30.45g | 20% |
| Protein 7.27g | 12% |
