A very tasty pie that (dare I say) is also on the healthy side because it's gluten free with dairy free option and has a good amount of protein (tofu is one of the ingredients).
15ouncesfresh raspberries, rinsed and driedabout 2 cups
Instructions
For the crust
To make the crust, crush 20 cookies in a food processor or place in a large resealable plastic bag and crush with a rolling pin. Mix with melted butter or Earth Balance, then press into a 10-Inch tart pan with removable bottom. Place in the refrigerator to chill.
For the filling
Place enough water in the bottom of a 4-quart saucepan to come 1 inch up sides. Bring to a simmer over medium heat. Place chocolate chips in a medium metal or glass bowl, set over the simmering water, and stir with a rubber or silicone spatula until melted. Remove from the heat. (If you're in a hurry, you can melt the chocolate chips in the microwave according to package instructions.)
In a blender or food processor, add the tofu, chocolate mixture, coffee or Kahlua (depending on which you choose), salt and vanilla extract. Turn it on and process until smooth (about 1 minute).
Pour the filling into the prepared crust. Place raspberries on top. Refrigerate for 2 hours, or until filling sets firm. Sprinkle with powdered sugar, if desired. Slice and serve. Store in refrigerator for up to 1 week.
Video
Notes
If you want it a bit sweeter, add 1 tablespoon honey to the filling.