Crunchy Dark Chocolate-Tofu-Raspberry-Hazelnut Pie

DARK CHOCOLATE-HAZELNUT CRUNCH

1. Toast hazelnuts in oven at 350°F (175°C) for 15 to 20 min. Let cool.
2. In a food processor, whirl chocolate and 3/4 cup (180 ml) hazelnuts until they form a paste. Using hands, roll paste into a ball. Set aside remaining hazelnuts for decorating.
3. Using fingers, spread paste over bottom and edges of a 10 in. (23 cm) pie plate and freeze for about 5 min. to harden. Then refrigerate for 30 min.

DARK CHOCOLATE TOFU CREAM

1. Whip tofu and agave syrup in a blender until smooth.
2. Melt chocolate on top of a double-boiler.
3. In a food processor, whirl melted chocolate and tofu mixture until smooth.
4. Pour filling into the pie crust and refrigerate 1 hour to cool.

DECORATING

Top centre of pie with raspberries. Finely chop reserved hazelnuts and sprinkle around raspberries on pie.