Chocolate Raspberry Tofu Pie
Put chocolate chips in a medium microwavable bowl. Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted.Advertisement
Place tofu in a food processor or blender and process until smooth. Add the melted chocolate, maple syrup and vanilla. Process again until smooth. Add raspberries and confectioners' sugar and process until very smooth; scraping down the sides as necessary. Spread the mixture into the crust. Refrigerate until firm, at least 2 hours. Garnish with raspberries, if desired.
Make Ahead Tip: Loosely cover with plastic wrap and refrigerate for up to 3 days.
Look for shelf-stable silken tofu in the Asian foods section or near shelf-stable soymilk in natural-foods stores and some well-stocked supermarkets. If you can't find it, refrigerated silken tofu can be used in its place in this recipe. It's usually sold in a 1-pound container, but you'll only need 1 1/3 cups for this recipe.
3 other carbohydrate, 2 fat