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Silken tofu has a smooth and ‘silky’ appearance, which makes it ideal to use in creams and pudding. No baking required for this recipe, which makes it perfect on a hot summer day when you feel like enjoying a lighter dessert, but still packed with lots of different flavors.
Mini Chocolate Raspberry Tofu Pies [Vegan]
Ingredients
- 1/3 cup ground almond
- 1/2 tablespoon white sugar
- 1 tablespoon coconut oil, melted
- dash of salt & cinnamon
- 3/4 block of extra firm silken tofu (divided in half)
- 1/2 cup vegan chocolate chips
- 1 teaspoon coconut oil, melted
- 1/2 cup raspberries
- 1 teaspoon vanilla extract
- 1 teaspoon agave syrup
- Raspberry Sauce (Optional)
- Handful raspberries
- 1 teaspoon vanilla extract
- Sweetener of your choice
Preparation
- 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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