Ingredients
For the Raspberry Cream:
- 2 cups fresh raspberries
- 3 tablespoons pure maple syrup
- 1 (12-ounce) package medium or firm organic tofu
- 1 tablespoon fresh lemon juice
For the Choclate Cream:
- 1 (12-ounce) package medium or firm organic 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
- DO THIS FIRST!! (I emphasize this, because I did not read the intructions first and just threw the ingredients into the blender – but to get the full flavour and a better smooth texture, you need to cook down the raspberries). 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) glass parfait cups halfway with the raspberry cream. Fill the glasses the remainder of the way with the chocolate 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.
- ???? Enjoy with a loved one this Valentines Day ????
TIPS: I would recommend trying soft or medium tofu, but if you only have firm – then you may need to add 2-3 tbsp of almond or coconut milk to each cream preparation to help soften and smooth out the texture of a firmer tofu and to create more ease with blending.
Adopted from Forks Over Knives.
