Raspberry Chocolate Parfait

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Recipe Source: 
Gretchen, Nasoya Recipe Contest Winner
Recipe Rating: 
3
Ingredients: 
  • 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
Preparation Method: 

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.

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