Chocolate Raspberry Parfaits

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| | Makes 6 Parfaits

FOR THE RASPBERRY CREAM:

  • 2 cups fresh raspberries
  • 3 tablespoons pure maple syrup
  • 1 (12-ounce) package firm silken tofu
  • 1 tablespoon fresh lemon juice

FOR THE CHOCOLATE CREAM:

  • 1 (12-ounce) package firm silken 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

Chocolate and raspberries have a natural affinity for each other, as is well showcased in this delicious dessert.

From The Forks Over Knives Plan

Instructions:

1. 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) parfait cups halfway with the chocolate cream. Fill the ramekins the remainder of the way with the raspberry 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.

Photo by Keepin’ It Kind

This healthy parfait recipe is also available in our convenient iPhone app and newly released Android app.