- Prep-time: / Ready In:
- Makes 6 Parfaits
- Serving size: 1 parfait
- Print/save recipe
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.
Nutritional Information:
Per serving (1 parfait): 176 calories, 26 g carbohydrates, 9.6 g protein, 5 g total fat, 0.6 g saturated fat, 0 g cholesterol, 101 mg sodium, 4.4 g fiber, 17 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (21)
(5 from 11 votes)curious why if making more than an hour prior to serving it is suggested to wait to combine the layers until ready to serve please. will they begin to separate?
Hi Jan, I think the author is suggesting that if you're making them a day advance you're better to keep the layers separate until closer to the time you want to eat it. If making the day of, you're probably fine to combine them for a few hours. The layers won't separate, but they might bleed a little. (I make this a lot, and it's delicious. We often eat it straight away, with just a few minutes in the freezer to cool it down. I hope you give it a try!)
Hi, do you think strawberries cooked like the raspberries will work too
Hi Joanne, While we haven't tested it, we think strawberries will work, too. You might want to cook them for another minute, as strawberries have a slightly higher water content. Let us know how it goes!
Hello! Can I use frozen raspberries?
Yes, you can use frozen raspberries.
I followed this recipe but mine did not set up and the colors are much darker than the photo shows. It's still liquid and the raspberry layer sunk down into the chocolate so I have bullseyes, not parfait layers. They taste good, but not sure why mine didn't turn out.
Hi Joan. Now that's curious. Thanks for reaching out. I am a personal fan of this recipe and would love to help you troubleshoot it. It's worth it. Did you use silken tofu? It's a whole world of tofu unto itself and you usually find it in the general grocery store aisles (not in the freezer). Did you drain the silken tofu? It doesn't usually have much liquid, but you will need to drain it. I wonder if that's it? Let us know, and we can take it from there.
Excellent and easy! I used defrosted strawberries and topped with bits of chocolate. My husband had no clue it was soy when I asked him to guess the main ingredient. He loved it.
Six servings.... Approximate calories per serving? I'm assuming that the raspberry parfait has fewer calories because it has 2 cups of raspberries in it.
Made this in the FOK Rouxbe Class. It was delicious.
Delicious and really easy to make!
Would swapping out for cherries or strawberries ruin this?
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!
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!
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
My new favourite, quick and easy dessert.
Any substitute for the tofu? I have hormonal problems whenever using soy ingredients.
OMG!! This is so so easy to make, and so unbelievably delicious and decadent.
Used strawberries rather than raspberries. This is an incredibly easy recipe that yields a luscious dessert.
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!