Chocolate raspberry parfaits

Chocolate and raspberries have a natural affinity for each other, as is well showcased in this delicious dessert. Adapted from Forks Over Knives. Makes 6 parfaits.

Ingredients

For the raspberry cream:

• 2 cups fresh raspberries

• 3 tablespoons pure maple syrup or agave

• 1 (12-ounce) package firm silken tofu (note that it’s firm SILKEN tofu not regular firm tofu)

• 1 tablespoon fresh lemon juice

For the chocolate cream:

• 1 (12-ounce) package firm silken tofu (note that it’s firm SILKEN tofu not regular firm 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

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. Enjoy!

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