No-Bake Chocolate Cream Cake – a delicious recipe with pecan halves, water, brown sugar, cocoa, couscous, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place pecans on baking sheet and toast in oven until golden (about 20 minutes).
2
After toasted, let cool and then transfer to food processor.
3
Process until coarsely ground.
4
In med.
5
saucepan mix water, brown sugar, cocoa and couscous.
6
Bring to simmer and cook stirring occasionally until thickened and couscous is tneder (5-10 minutes).
7
Remove from heat and stir in vanilla.
8
Spread mixture into ungreased 9 inch springform pan.
9
Sprinkle 1/4 c pecans over top.
10
In small saucepan, melt chocolate chips over low heat stirring constantly or melt them in the microwave and stir until smooth.
11
Transfer to food processor or blender.
12
Add fofu and maple syrup and process until smooth.
13
Pour over couscous layer and top with remaining ground pecans.
14
Refrigerate until cake is set (about 2 hours).
15
Serve cold.
813
kcal
Calories
41
g
Fat
113
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: ¾ cup pecan halves, 2 ½ cups water, 1 ½ cups brown sugar, ¼ cup unsweetened cocoa, and more.
Yes, No-Bake Chocolate Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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