CHOCOLATE RASPBERRY TOFU PIE
10 oz semi-sweet chocolate
1 12.3-oz shelf-stable package firm silken tofu
1 tblsp pure maple syrup
1 tsp vanilla extract
1 cup frozen raspberries, thawed
1/2 cup confectioners' sugar
1 9-inch graham cracker pie crust
Fresh raspberries for garnish
Using which ever method you prefer, melt the chocolate. I like using the double boiler method--works best for me.
Place tofu in a food processor or blender and process until smooth. Add the melted chocolate, maple syrup and vanilla. Process again until smooth. Add raspberries and confectioners' sugar and process until very smooth; scraping down the sides as necessary.
Spread the mixture into the crust. Refrigerate until firm, at least 2 hours. Garnish with fresh raspberries, if desired.