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.

Elisabeth Redman
Source: EatingWell Magazine, July/August 2012

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Recipe Summary

total:
2 hrs 15 mins
Servings:
10
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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.

Nutrition Facts

310 calories; protein 4.7g; carbohydrates 43.3g; dietary fiber 2.5g; sugars 32.7g; fat 15.4g; saturated fat 6.4g; vitamin a iu 197.4IU; vitamin c 1.7mg; folate 12.3mcg; calcium 29mg; iron 1.8mg; magnesium 46.8mg; potassium 209.9mg; sodium 152.5mg; thiamin 0.1mg; added sugar 28g.
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Reviews (7)

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15 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/24/2012
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 Read More
Rating: 5 stars
10/29/2011
Amazing! This is the best chocolate pie I've had in a while! Could have done with a little less raspberries but that's just my personal taste. Read More
Rating: 5 stars
10/29/2011
Light chocolatey goodness! This was so quick and delicious! I couldn't find shelf-stable silken tofu so I used organic silken tofu that comes in the produce section. Measuring out the tofu I made a bit of a mistake and added a bit extra but it still came out super well. I topped it with fresh strawberries I had in my fridge for some extra fruit and garnish and it was the perfect summery dessert. Can't wait to make it again! Pros: Smooth and silky quick and easy really delicious! Cons: Hard to find shelf-stable silken tofu Read More
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Rating: 5 stars
07/07/2012
This was amazing....super chocolatey and the raspberry addition made it even better. Very smooth and creamy. I've sent the recipe to many friends because they couldn't imagine a tofu dessert either. I wouldn't have made it if the recipe didn't have the picture. Pros: We loved the texture. I can't believe it's made with tofu.....certainly not my first choice of ingr Cons: No cons really.....would love to try it with instant espresso added and cool whip. Read More
Rating: 5 stars
10/29/2011
Best tofu dessert ever! I've had a few tofu-based desserts in the past and they've always been terrible! You cannot even tell that this has tofu in it. I used a block of bittersweet chocolate and a few semi-sweet chips that I had left in the pantry. I think the strong dark chocolate taste works well with the tart sweetness of the berries. The filling was nice and dense and sliced beautifully. I'm not even a huge fan of chocolate but I'll def. make this pie again. Pros: texture quick and easy Read More
Rating: 4 stars
07/08/2012
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 Read More
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Rating: 5 stars
11/22/2012
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!!!! Read More
Rating: 5 stars
06/25/2015
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 Read More
Rating: 4 stars
07/01/2012
Excellent dessert! This was delicious and SO easy to make! I didn't have any raspberries so I just omitted. Instead I spread a thin layer of black raspberry jelly (no seeds) on the top of the chilled pie and the taste was out of this world. Read More
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