Why use silken tofu in these pies?

Silken tofu provides an incredibly smooth, creamy, and rich texture for both the chocolate and raspberry filling layers, acting as a plant-based binder and thickener.

Can I use a different crust for these mini pies?

The recipe specifies a ground almond, sugar, cinnamon, and coconut oil crust, pressed into ramekins. While other crusts might work, this one is designed to complement the creamy fillings.

Is straining the raspberry layer necessary?

Straining the raspberry layer through a wire mesh strainer is optional but recommended if you prefer a smoother texture without the raspberry seeds in your pie filling.

How do I ensure the mini pies firm up properly for serving?

After refrigerating for 1-2 hours, place the ramekins into the freezer for a few minutes just before serving. This helps the tofu firm up, making the pies easier to remove from the ramekins.

What is the raspberry sauce for?

The optional tangy raspberry sauce, made from blended raspberries, vanilla, and sweetener, is designed to be served alongside the pies to add an extra burst of fresh fruit flavor.

7 years ago

Mini Chocolate Raspberry Tofu Pies
[Vegan]

FG By: Fabio Gallo

Author Bio

Little Swiss Baker is a website dedicated to the sweeter things in life. My name... Read More

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Elegant mini chocolate raspberry tofu pies, showing creamy chocolate and vibrant raspberry layers over an almond crust, garnished with fresh berries and mint.

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Almond
Tofu

Mini Chocolate Raspberry Tofu Pies [Vegan]

317

Dairy Free

Silken tofu has a smooth and ‘silky’ appearance, which makes it ideal to use in creams and pudding. No baking required for this recipe, which makes it perfect on a hot summer day when you feel like enjoying a lighter dessert, but still packed with lots of different flavors.

Ingredients You Need for Mini Chocolate Raspberry Tofu Pies [Vegan]

1/3 cup ground almond
1/2 tablespoon white sugar
1 tablespoon coconut oil, melted
dash of salt & cinnamon
3/4 block of extra firm silken tofu (divided in half)
1/2 cup vegan chocolate chips
1 teaspoon coconut oil, melted
1/2 cup raspberries
1 teaspoon vanilla extract
1 teaspoon agave syrup
Raspberry Sauce (Optional)
Handful raspberries
1 teaspoon vanilla extract
Sweetener of your choice

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How to Prepare Mini Chocolate Raspberry Tofu Pies [Vegan]

In a small bowl, mix ground almond, sugar, cinnamon and salt before adding the melted coconut oil. Using a spoon, press the mixture into the two prepared ramekins.
Melt the chocolate chip together with the 1 teaspoon of coconut oil in a double boiler, you might need to add some water if the chocolate is still to thick.
Add the melted chocolate to half of the silken tofu and blend it well with a hand blender. Spoon the chocolate mix on top of the almond crust. Place it in the fridge, while preparing the raspberry layer.
Blend the other half of the tofu together with the raspberries, vanilla extract and agave syrup. Add more syrup if it is not sweet enough.
Pour the mixture into my wire mesh strainer to strain out the seeds (optional)
Spoon the raspberry mix on top of the chocolate layer, cover the ramekins with plastic wrap and refrigerate for 1 - 2 hours.
Minutes before serving, place the ramekins into the freezer to firm the tofu, which makes it easier to take out the mini pies from the ramekins.
Serve with some fresh raspberries and mint leave and a tangy raspberry sauce.
For the sauce, blend all the sauce ingredients with a hand blender and strain the mixture using a wire mesh strainer.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.