This chocolate raspberry tofu pie gets an amazing smooth, rich, creamy texture from pureed tofu.
But no need to reveal that tofu is the secret ingredient–we’re sure no one will guess.
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.
Tips
Make Ahead Tip: Loosely cover with plastic wrap and refrigerate for up to 3 days.
If you might’t find it, refrigerated silken tofu can be used in its place in this recipe.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
