3/4 powdered sugar
1 package silken tofu
1/4 cup or less of soy milk*
1 cup chunky/creamy peanut butter
3/4 cup frozen raspberries
1 12 oz. package chocolate or carob chips (or a mix of both)
Drain silken tofu and place in blender.
Melt chocolate/carob chips on low in a saucepan with the soy milk (*note, you don't need a lot of soy milk, just a splash). Watch carefully and DO NOT let chocolate burn!
While chocolate is melting, measure peanut butter into a microwave safe bowl and microwave 20 seconds, remove, stir and microwave for 15 seconds more (times may vary, you want a fairly melted and liquid peanut butter).
Once chocolate is melted add it to tofu in blender and blend until completely blended together.
Add powdered sugar 1/4 cup at a time to melted peanut butter, stirring until completely mixed in before adding the next 1/4 cup. You want to end up with a sweet and still fairly liquid peanut butter mixture.
Add peanut butter mixture to blender and blend until mixed in.
Add raspberries to blender and mix in gently (you may wish to crush some and leave some whole, or leave all of them whole or crush them all whatever you prefer)
Pour mixture into individual serving containers or a storage container, cover, refrigerate at least 1 hour before serving with powdered sugar and raspberries sprinkled in top.
*Measurements are estimations, you will need to play around with them to see what you like and/or need.
I based this recipe off of http://vegweb.com/index.php ? topic=6393 the filling for this pie so feel free to use it as a pie filling :)