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.