Thursday, September 2, 2010

Chocolate Raspberry Tofu Pie

I spent half of August visiting my family back in Czech Republic (and a part of my family in Hungary, too). I was happy that I had a chance to see everyone because I had not seen my family for over 5 years since I moved to the U.S. I enjoyed every minute that I spent with them. I had a chance to eat at several vegan and vegetarian restaurants in Prague and Liberec. I also ate tons of wild blueberries in the woods, and fresh raspberries in my great-grandmother's garden. I miss having red currants and fresh berries from the garden in the summer. In Atlanta I cannot even get red currants in the store. I love chocolate and I love raspberries so I figured that I would combine them and create a delicious vegan pie. I spent Monday afternoon creating this recipe and I loved the results. I had several friends test it and my non-vegan friends loved it as well! I wanted to share this recipe with everyone. Here it is........

Chocolate Raspberry Tofu Pie

1 9-inch graham cracker pie crust (ready to eat)

10 oz chocolate chips (dairy-free)

1 package (12.3 oz) firm silken tofu, crumbled and at a room temperature
1/2 cup powdered sugar
1 cup thawed frozen raspberries
1 Tbsp maple syrup
1 tsp vanilla extract
1 cup fresh raspberries for garnish (optional topping)

Melt the chocolate chips in a double boiler or microwave.
Place silken tofu in a blender or a food processor and blend until smooth. Add melted chocolate, vanilla extract and maple syrup. Blend again until smooth. Add raspberries and powdered sugar and blend until mixture is very smooth.
Spread mixture into a graham cracker crust. Garnish the cake with fresh raspberries, if desired. Refrigerate pie for several hours, until firm.