Chocolate and raspberries have a natural affinity for each other, and showcased so well in this delicious dessert.
Steps
1
Making and Assembling the Parfaits
Ingredients
2 cups fresh raspberries
3 tbsp pure maple syrup
1 (12-ounce) package firm silken tofu
1 tbsp fresh lemon juice
1 (12-ounce) package firm silken tofu
1/3 cup unsweetened cocoa
¼ cup pure maple syrup
½ tsp pure vanilla extract
¼ tsp sea salt
½ cup fresh raspberries, for garnish
To make the raspberry cream.
In a small saucepan, combine the raspberries and maple syrup. Cook over medium-low heat until the raspberries start to break down, about 5-8 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. Puree until smooth and creamy.
To assemble the parfaits, fill 6 (6-ounce) parfait cups halfway with the chocolate cream and the remainder of parfait with the raspberry 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 parfait with a few fresh raspberries.
