Couscous Filling:

2 ¼ cups water

1 ¼ cups Wholesome Sweeteners Organic Sucanat

¼ cup cocoa

1 cup couscous

1 tablespoon vanilla

Chocolate Cream Filling:

10 oz (1 ½ cup) dairy-free chocolate chips

2 boxes firm silken tofu

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 springform pan.

Melt chocolate chips in a double boiler.  If unavailable, melt in a small saucepan over low heat, stirring constantly, being careful not to burn or crystallize the chocolate.  This will not work with an electric stove.  Transfer chocolate to a blender, add tofu, and blend.  Add maple syrup and blend again until smooth.

Pour filling evenly over cake.  Refrigerate for at least 2 hours.  Serve cold.  Top with fresh fruit such as sliced strawberries or kiwi.