Chocolate Cream Couscous Cake Recipe

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Couscous Filling:
2 1/4 cups water
1 1/4 cup Sucanat
1/4 cup cocoa
1 cup couscous
1 Tbsp. vanilla

Chocolate Cream Filling:
10 oz. (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 spring form 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 crystallize. Transfer chocolate to a blender, add tofu, and blend. Add maple syrup and blend again until smooth.
Pour filling evenly over couscous. Refrigerate for at least 2 hours. Serve cold. Top with fresh fruit such as sliced strawberries or kiwi.

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