Wonderful Chocolate Pie

Directions

PIE SHELL: Roast pecans at 300℉ (150℃) for about 25 minutess.

Remove from oven, cool and grind in a food -processor for 5 to 10 seconds.

They should be the consistency of a course meal.

In a medium saucepan, stir together water, sucanat, cocoa and couscous.

Bring to a simmer and cook until thickened 5 to 10 minutes.

Add vanilla and stir well.

Spread mix into a 9 inch springform pan.

Pour the filling over the cake and top with remaining pecan meal.

Refrigerate the cake until set (about 2 hours).

Serve cold.

CHOCOLATE CREAM FILLING: Melt the chips in a small double boiler stirring often until chips are melted.

Transfer to food processor, add tofu, maple syrup, and blend until smooth.