No-Bake Chocolate Cream Cake

Preheat oven to 300°F. Place pecans on baking sheet and toast in oven until golden, about 20 minutes. Let cool, then transfer pecans to food processor and process until coarsely ground.

In a medium saucepan, mix water, sugar, cocoa and couscous. Bring to a simmer and cook, stirring occasionally, until thickened and couscous is tender, 5 to 10 minutes. Remove from heat and stir in vanilla. Spread mixture into ungreased 9-inch springform pan. Sprinkle 1/4 cup ground pecans over top.

In a small saucepan or double boiler, melt chocolate chips over low heat, stirring constantly. Alternatively, put chocolate chips into medium microwave-safe bowl and microwave on medium, until melted, for 2 to 5 minutes. Stir until smooth. Transfer to food processor or blender, add tofu and maple syrup, then process until smooth and creamy. Pour filling over couscous layer and top with remaining ground pecans. Refrigerate until cake is set, about 2 hours. Serve cold.