Chocolate Raspberry Tofu Pie

Chocolate Raspberry Tofu Pie

15 Reviews
From: EatingWell Magazine, July/August 2012

This chocolate raspberry tofu pie gets an amazing smooth, rich, creamy texture from pureed tofu. But no need to reveal that tofu is the secret ingredient—we're sure no one will guess.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 1½ cups semisweet chocolate chips (about 10 ounces)
  • 1 12.3-ounce shelf-stable package firm silken tofu (see Tip)
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup raspberries, fresh or frozen (thawed), plus more for garnish
  • ½ cup confectioners' sugar
  • 1 9-inch graham cracker pie crust


  • Active

  • Ready In

  1. 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.
  2. 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 1⅓ cups for this recipe.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 310 calories; 15 g fat(6 g sat); 3 g fiber; 43 g carbohydrates; 5 g protein; 12 mcg folate; 0 mg cholesterol; 33 g sugars; 28 g added sugars; 197 IU vitamin A; 2 mg vitamin C; 29 mg calcium; 2 mg iron; 153 mg sodium; 210 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 other carbohydrate, 2 fat

Reviews 15

July 11, 2015
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By: EatingWell User
This is one of the most delicious chocolate pies I've ever had. By the time everything was blended, I thought it wasn't rasberry-y enough, so i stirred some whole berries into the mousse and added more on top for garnish. Yes, some seeds remain, but the whole berries stirred in seemed to make the seeds more tolerable. Be sure to use the best quality chocolate chips! Pros: Delicous!
June 25, 2015
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By: EatingWell User
Simply delicious This dessert is really, really good and so easy. I skipped the confectioner's sugar as well as the maple syrup. The chocolate and raspberry flavors are bursting through. Pros: Healthy Cons: None
April 16, 2015
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By: LCMo
Yu-um! Just put in the 'fridge, but had to give it a taste. Silky, almost mousse-like. Followed recipe to a t except had to use a chocolate crust because the store was out of regular graham cracker. Anxiously awaiting the chillin' so I can be thrillin'. Wow, that was bad! Pros: Easy peasy
March 12, 2014
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By: EatingWell User
Super yummy -- but, leave out the sugar! This pie is GREAT! Two things: no need to add the 1/2C confectioner's sugar, it plenty sweet without it. Also: no need to thaw the berries, just throw the frozen ones into blender. Bonus: No one could guess this was made with tofu -- everyone LOVED it, and most ate a second piece. Pros: Easy & tasty Cons: leave out the sugar
January 09, 2013
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By: PonderPat
Fabulous vegan dessert I'm an omnivore and my husband is a vegan. We both loved this one. It beat out any other vegan pie either of us has had. Just enough raspberry and plenty of chocolate flavor. Will make this for more family. Thank you! Pros: Great not only for vegans - smooth, rich yet lighter than you'd think Cons: None
November 22, 2012
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By: EatingWell User
Completely impressed Fabulous! The flavor is outstanding! I decorated mine with fresh raspberries on top and drizzled with melted dark chocolate. I wasn't able to find shelf stable tofu and honestly the idea of it grossed me out. So I opted for regular refrigerated tofu and after assembling it, I baked it at 350 for 25 min, and chilled it for 8 hours. And it was fantastic! Another piece of advice is to make sure you blend all the ingredients really well, keep the food processor going longer than you think you need too, just to get the consistency just right. Mine still had raspberry seeds running through it, but I didn't really care. Also, I would suggest making it the night before you serve it, so the flavor really sets in. Overall Im extremely impressed! Yay for Tofu!!!!
July 24, 2012
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By: EatingWell User
A new must-make for summer! I used bittersweet (60%) chips, added 1 teaspoon of almond extract, and divided between dessert dishes because we had a guest who has a gluten allergy. I also added a dollop of whipped cream and fresh raspberries on top. This recipe took only 15 minutes to come together, and is absolutely delicious--nobody can believe that it contains tofu! Speaking of which, I was able to find the shelf-stable package of firm tofu the first couple of times I made it, but this last time I could only find a regular (plastic container) package of organic (no firmness given) silken tofu from the refrigerated section. No problem, I didn't notice a difference. Note: if using fresh raspberries, 1 cup equals 3-1/2 ounces. Pros: quick to make, delicious, no cooking necessary Cons: none
July 09, 2012
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By: EatingWell User
What a pie! This pie was so simple to make. The flavor was incredible.....very chocolaty! I served it for dessert last night and nobody could believe it was made from tofu. I added a teaspoon on instant espresso to enhance the chocolate flavor. Pros: easy to make in minutes
July 08, 2012
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By: EatingWell User
Chocolate Raspberry Tofu Pie I loved this pie. So did my family. I made my own graham cracker crust (which included chopped walnuts.) Next time I'd add a few more raspberries to the tofu. Pros: wonderful
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