RECIPE: Chocolate, Raspberry Espress-yo-love Parfaits

Makes 8 servings.

1 (12-oz.) pkg. Ghirardelli 60% cacao chocolate chips
1 tsp. vanilla extract
1 shot espresso OR 1 tbsp. ground instant espresso diluted in 2 tbsp. water
2 pkgs. (15-18-oz. each) soft tofu
1 cup raspberries, fresh or frozen (thawed), plus more for garnish

1. Place chocolate chips, vanilla and espresso in microwave-safe dish. Microwave on medium for 4 minutes (or until melted), stirring every 30 seconds.
2. Place tofu and raspberries in blender or food processor and process until smooth.
3. Add melted chocolate mixture; blend until smooth.
4. Divide & pour into 8 parfait glasses.
5. Refrigerate at least 3 hours or overnight.
6. Garnish with raspberries just before serving, if desired. Enjoy!

Source: Muffie Kruse

By | 2019-02-12T18:31:15+00:00 February 12th, 2019|Uncategorized|0 Comments