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


  • ½ cup fresh raspberries, for garnish


  1. 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.
  2. 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.
  3. To make the chocolate cream, place the tofu, cocoa, maple syrup, vanilla, and salt in a blender. Purée until smooth and creamy.
  4. 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.
  5. Chill for 1 hour before serving. The chocolate and raspberry layers can be made separately 1 day ahead and then assembled to serve.
  6. Just before serving, garnish each ramekin with a few of the fresh raspberries.
  7. ???? 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.

Filed In Recipes

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