Chocolate Raspberry Tofu Pie
This chocolate raspberry tofu pie gets an amazing smooth, rich, creamy texture from pureed tofu, a surprising healthy dessert option for a Valentine’s meal.
Ingredients
- 1 1/2 cups semisweet chocolate chips (about 10 ounces)
- 1 12.3-ounce shelf-stable package firm silken tofu (see Tip)
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup raspberries, fresh or frozen (thawed), plus more for garnish
- 1/2 cup confectioners’ sugar
- 1 9-inch graham cracker pie crust
Instructions
- Put chocolate chips in a medium microwavable bowl. Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted.
- Place tofu in a food processor or blender and process until smooth. Add the melted chocolate, maple syrup and vanilla. Process again until smooth. Add raspberries and confectioners’ sugar and process until very smooth; scraping down the sides as necessary. Spread the mixture into the crust. Refrigerate until firm, at least 2 hours. Garnish with raspberries, if desired.
Notes
TIP: Look for shelf-stable silken tofu in the Asian foods section or near shelf-stable soymilk in natural-foods stores and some well-stocked supermarkets. If you can’t find it, refrigerated silken tofu can be used in its place in this recipe. It’s usually sold in a 1-pound container, but you’ll only need 1⅓ cups for this recipe.
