Name: Chocolate Raspberry Parfaits
Total time: 90 min
Ingredients: 2 cups fresh raspberries; 3 tablespoons pure maple syrup; 1 (12-ounce) package firm silken tofu; 1 tablespoon fresh lemon juice; 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; ½ cup fresh raspberries, for garnish

Ready In: 90 minutes
Makes 6 Parfaits
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Chocolate and raspberries have a natural affinity for each other, as is well showcased in this delicious dessert.

From The Forks Over Knives Plan

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

By Del Sroufe, May 6, 2015

Ingredients

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

Instructions

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) parfait cups halfway with the chocolate cream. Fill the ramekins the remainder of the way 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 ramekin with a few of the fresh raspberries.

(6)

7 Comments

Comments (7)

(5 from 6 votes)

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Holly4 weeks ago

I absolutely love this recipe. So simple. It’s truly delightful. Sometimes I’ll just make one layer or the other, top with fruit, and enjoy!

Li4 months ago

I don’t have arrowroot would another all purpose (other than tapioca)flour work ? I have sorghum, spelt, flours handy. Good used advice very appreciated!
Thanks
Linda

Steph Forte1 year ago

My new favourite, quick and easy dessert.

Barbara1 year ago

Any substitute for the tofu? I have hormonal problems whenever using soy ingredients.

Alona Burman1 year ago

OMG!! This is so so easy to make, and so unbelievably delicious and decadent.

Kristine Simons1 year ago

Used strawberries rather than raspberries. This is an incredibly easy recipe that yields a luscious dessert.

Tina2 years ago

My young daughter made these for us and they were delicious!!! That was many years ago. This week we are celebrating her high school graduation and we came across the recipe. She wants to make them again. So good and refreshing!

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

about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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