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

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

By Del Sroufe,

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.

Comments (10)

(5 from 7 votes)

Recipe Rating

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Danielle

Delicious and really easy to make!

Jennifer

Would swapping out for cherries or strawberries ruin this?

Lisa, Forks Over Knives Support

Hi Jennifer, While we haven't tried this substitution, we think there is a good chance it would work well. Another commenter used strawberries rather than raspberries when making the cream, and had good results. You might need to adjust the maple syrup and lemon juice to taste. Let us know how it goes!

Holly

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!

Li

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 Forte

My new favourite, quick and easy dessert.

Barbara

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

Alona Burman

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

Kristine Simons

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

Tina

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!

About the Author

Headshot of Def Sroufe

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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