Chocolate and raspberries have a natural affinity for each other, as is well showcased in this delicious dessert. Tofu is the secret ingredient for the creamy chocolate base in these pretty parfaits. A perfect Valentine's Day dessert!
Ingredients:
- FOR THE RASPBERRY CREAM:
- 2 cups fresh raspberries
- 3 tablespoons pure maple syrup
- 1 (12-ounce) package firm silken tofu
- 1 tablespoon fresh lemon juice
- FOR THE CHOCOLATE CREAM:
- 1 (12-ounce) package firm silken tofu
- 1/3 cup unsweetened cocoa
- ¼ cup pure maple syrup
- ½ teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- GARNISH:
- ½ cup fresh raspberries, for garnish
Instructions:
- To make the raspberry cream, combine the raspberries and maple syrup in a small saucepan. Cook over medium-low heat until the raspberries start to break down, about 10 minutes.
- Transfer the mixture to a blender. Add the tofu and lemon juice, and blend until smooth and creamy. Transfer to a bowl, cover, and refrigerate the mixture until completely cool.
- To make the chocolate cream, place the tofu, cocoa, maple syrup, vanilla, and salt in a blender. Purée until smooth and creamy.
- To serve, fill six (6-ounce) parfait cups halfway with the chocolate cream. Fill the ramekins the remainder of the way with the raspberry cream.
- Chill for 1 hour before serving. The chocolate and raspberry layers can be made separately 1 day ahead and then assembled to serve.
- Just before serving, garnish each ramekin with a few of the fresh raspberries.
Ready In: 90 minutes
Makes 6 Parfaits
