These vegan Mini Chocolate Raspberry Tofu Pies are a delicious creamy dream, made of silken tofu.
Tofu, which is made from soybean curds, is naturally gluten-free and low in calories. In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1.
Silken Tofu has a smooth and ‘silky’ appearance, which makes it ideal to use in creams, puddings etc. No baking required for this recipe, which makes it perfect on a hot summer day or even now in Winter, when you feel like lighter dessert, but still packed with lots of different flavours. My favourite chocolate and berry combination is still chocolate and raspberry.
These Mini Chocolate Raspberry Tofu Pies have 3 distinct layers:
- An delicious almond crust
- A rich and super creamy chocolate layer
- topped with a fruity and tangy raspberry cream
I used strips of parchment paper to cover the bottom of the ramekins (having handles makes it much easier to lift the pies out of the ramekins). I also used ramekins to cover the sides, this makes it easier to fill in the different layers and the layers will not stick to the sides.
Mini Chocolate Raspberry Tofu Pies
Ingredients
- 40 g ground almond
- 1/2 tablespoon white sugar
- 1 tablespoon coconut oil melted
- dash of salt & cinnamon
- 350 g extra firm silken tofu divided in half
- 50 g vegan chocolate chips
- 1 teaspoon coconut oil melted
- 80 g raspberries
- 1 teaspoon vanilla extract
- 1 teaspoon agave syrup
- Raspberry Sauce Optional
- Handful raspberries
- 1 teaspoon vanilla extract
- Sweetener of your choice
Instructions
- In a small bowl, mix ground almond, sugar, cinnamon and salt before adding the melted coconut oil. Using a spoon, press the mixture into the two prepared ramekins.
- Melt the chocolate chip together with the 1 teaspoon of coconut oil in a double boiler, you might need to add some water if the chocolate is still to thick.
- Add the melted chocolate to half of the silken tofu and blend it well with a hand blender. Spoon the chocolate mix on top of the almond crust. Place it in the fridge, while preparing the raspberry layer.
- Blend the other half of the tofu together with the raspberries, vanilla extract and agave syrup. Add more syrup if it is not sweet enough.
- Pour the mixture into my wire mesh strainer to strain out the seeds (optional)
- Spoon the raspberry mix on top of the chocolate layer, cover the ramekins with plastic wrap and refrigerate for 1 - 2 hours.
- Minutes before serving, place the ramekins into the freezer to firm the tofu, which makes it easier to take out the mini pies from the ramekins.
- Serve with some fresh raspberries and mint leave and a tangy raspberry sauce.
- For the sauce, blend all the sauce ingredients with a hand blender and strain the mixture using a wire mesh strainer.
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