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Crunchy Dark Chocolate-Tofu-Raspberry-Hazelnut Pie

Difficulty: Medium

8

Servings

15

Preparation (min)

35

Total (min)

Ingredients

DARK CHOCOLATE-HAZELNUT CRUNCH

  • 1 1/2 cup (375 ml) 65–70% dark chocolate, chopped
  • 1 1/4 cup (310 ml) hazelnuts, divided

DARK CHOCOLATE TOFU CREAM

  • 1 cup (250 ml) silken tofu
  • 1/2 cup (125 ml) agave syrup
  • 1 1/3 cup (330 ml) 65–70% dark chocolate, chopped
  • 1 container fresh raspberries (for decorating)

Preparation

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.

Photos : Tango [Vitalité Québec] APRIL 2012
Recipe: Josée Fiset
 
 

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