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Chocolate Cream Couscous Pie

Ingredients

Directions

Preheat oven 300 degrees. Roast pecans for 30 minutes.

When cool, grind pecans to a coarse meal (about 5-10 seconds in a food processor).

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 (or a 10" tort pan, if unavailable).

Sprinkle 1/4 cup pecans over couscous cake.

Pour filling evenly over cake and top with remaining pecans.

Note: Refrigerate for at least 2 hours. Serve cold.

Chocolate Cream Filling

10 oz. barley malt chocolate chips (dairy-free, available in natural food stores) 2 10.5 oz. firm silken tofu (at room temperature) 3 tbsp maple syrup.

Melt chocolate chips in a small saucepan over low heat, stirring constantly.

Transfer to a blender, add tofu, and blend until smooth.

Add maple syrup and blend.

Boston Cream Pie

Ingredients

Filling

Glaze

• 3 tablespoons cocoa
• 1 tablespoon canola oil
• 1 cup sifted powdered sugar 2 tablespoons boiling water

Directions

Cake

Preheat oven to 350 degrees and lightly spray and flour an 8-inch round cake pan.

In a medium mixing bowl, sift together flour, baking powder, and salt.

In another bowl, cream together potato and margarine.

Add sugar and beat until sugar is fully incorporated and mixture is slightly fluffy.

Add vanilla and lemon extract and continue beating.

Slowly add soymilk, beating until fully incorporated.

Add flour mixture, 1/3 cup at a time, and beat until batter is smooth.

Pour batter into prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Remove cake from oven and let cool in the pan for 20 minutes.

Remove from pan and let cool on a rack for at least 1 hour.

Filling

In a blender, grind cashews with 1/4 cup water until smooth, about 1 minute.

Add remaining water (washing down the inner sides of the blender) and blend on high for 2 minutes.

Add tofu, sugar, cornstarch, and salt.

Blend on high until mixture is completely smooth.

Pour mixture into a medium saucepan and bring to a simmer over medium heat, stirring constantly.

Continue cooking and stirring until mixture is very thick, about 2 minutes.

Remove from heat and stir in oil and vanilla.

Cool, stirring occasionally.

When mixture reaches room temperature, cover and refrigerate until chilled, at least 1 hour.

Glaze

In a medium bowl, blend cocoa and oil.

Add sugar and water and beat until smooth.

NOTE: A dusting of powdered sugar can replace the chocolate glaze if you prefer.

Candied Popcorn

Ingredients

Directions

Place the maple syrup and unpopped corn in a microwaveable bowl.

Set to Hi, and cook for 4 to 5 minutes.(Depending on your microwave, more than 5 minutes will burn the popcorn.)

Remove bowl, and dump out uncooked popcorn.

Return bowl to microwave, and nuke for another minute (approximate).

Chocolate Tofu Mousse

Ingredients

Directions

Blend tofu in food processor (or blender) just until smooth.

Melt chips over double boiler.

Add maple syrup to melted chocolate and combine.

Put chocolate & syrup blend into processor and mix with tofu until creamy.

Optional: put into a graham cracker crust. Chill. Top with fruit.