Nasoya Silken tofu is ideal for replacing eggs or dairy to create a...
Raspberry Chocolate Parfait
- 2 pkgs Nasoya Silken Tofu
- 1 ½ cups dairy-free chocolate chips
- 1 ½ cups raspberry fruit spread or preserves
- 1 ½ cups fresh raspberries
- ½ cup brown rice syrup
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- Fresh mint leaves
Melt chocolate chips in double boiler until melted; set aside. In blender or food processor, puree raspberry fruit spread with one of the packages of silken tofu. Using a rubber spatula to scrape the sides, transfer to a medium bowl and stir in 1 cup of the raspberries. In the same blender or food processor, without washing, blend the remaining package of silken tofu, melted chocolate chips, rice syrup, vanilla extract and salt. Using 6 - 8 parfait glasses, alternately layer the chocolate and raspberry mixtures. Refrigerate 2 hours to overnight. Garnish with remaining raspberries and mint leaves.