Vegan Chocolate Raspberry Pie
Ingredients
- 12 oz semisweet chocolate chips such as Ghiradelli
- 14 oz soft (silken) tofu
- ⅛ tsp salt
- 1 graham cracker pie crust Keebler or other vegan brand
- 5 oz fresh raspberries
Instructions
- Melt chocolate chips in a double boiler.
- Add chocolate, tofu, and salt to a food processor and blend until smooth.
- Transfer to a bowl and gently fold in the raspberries.
- Pour into pie crust and allow to set until firm in the refrigerator, about four hours.