Instructions: PIE SHELL: Roast pecans at 300 degrees for about 25 mins. 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 med. saucepan, stir tog. water, sucanat, cocoa and couscous. Gring to a simmer and cook until thi#xxWJckened 5 to 10 mins. 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.

WARNING: An extremely high fat recipe. 140+ grams of fat per slice (1/8 of pie).

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