Here is another tofu inspired dessert recipe, but a lot of the credit goes to Aubrey Williams for recommending me to this blog, chocolatecoveredkatie. This blog is really neat and inventive in terms of desserts. More specifically, making Vegan Desserts. While I not vegan, it is interesting to learn about their dietary restrictions and how to make good food that is vegan friendly. Plus, she is really a creative genius when it comes to manipulating ingredients and making really fantastic and healthy desserts. I will definitely be exploring her site for recipes to try and for some “new” ideas of my own!
Anyhow, this recipe is a spin off of “CCKs” chocolate bar pie.
1 block silken tofu
1/4 cup semi-sweet chocolate chips
1/3 cup frozen raspberries ( I just froze some fresh ones, you need them frozen so that juice comes out of them when you melt them with the chocolate chips)
3tbsp dark chocolate cocoa powder
2tbsp evaporated cane juice
6 mini Graham cracker crusts
Melt the chocolate chips and raspberries together in microwave stirring every 30 seconds until you achieve a syrupy consistency with the mixture.
Place all ingredients into a food processor and blend until very smooth. Pipe or spoon into pie shells and top with a fresh raspberry!