Chocolate Raspberry Tofu Pie

By mirandavoegeli

Ingredients

• 1 1/2 cups chocolate chips (about 10 ounces)
• 1 12.3-ounce shelf-stable package firm silken tofu (see Note)
• 1 tablespoon pure maple syrup
• 1 teaspoon vanilla extract
• 1 cup frozen raspberries, thawed
• 1/2 cup confectioners’ sugar
• 1 9-inch graham cracker pie crust
• Fresh raspberries for garnish

Details

Servings 10
Preparation time 15mins
Cooking time 270mins
Adapted from eatingwell.com

Preparation

Step 1

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 fresh raspberries, if desired.