8 SERVINGS DAIRY-FREE This stove-top, no-bake cake is simple to make and fun to eat. Preheat oven to 300F. 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 medium saucepan, mix water, sugar, cocoa and couscous. Bring to a simmer and cook, stirring occasionally, until thickened, 5 to 10 minutes. Remove from heat and stir in vanilla. Spread mixture into ungreased 9-inch springform pan. Sprinkle /4 cup ground pecans over top. In small saucepan, melt chocolate chips over low heat, stirring constantly. Transfer to food processor or blender, add tofu and maple syrup, then process until smooth. Pour mixture over couscous base and top with remaining pecans. Refrigerate until cake is set, about 2 hours. Serve cold. Reprinted with permission from Friendly Foods by Ron Pickarski (Ten Speed Press, 1991, P.O. Box 7123, Berkeley, CA 94707). PER SERVING: 383 CAL; 8G PROT.; 13G TOTAL FAT (5G SAT.); 60G CARB.; 4MG CHOL.; 56MG SOD.; 2G FIBER By Kathleen
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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 209 (60%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 0mg||0 %|
|Sodium 6mg||0 %|
|Potassium 292.3mg||8 %|
|Total Carbohydrate 33.7g||10 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 27g|
|Protein 7.8g||11 %|
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Calories per serving: 351
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