Disclosure: By posting this recipe I am entering a recipe contest sponsored by the California Raisin Marketing Board and I am eligible to win prizes associated with the contest. I was not compensated for my time.
Winding down after a long day often means curling up with a good book. Last month I was reading this book. Perhaps the 1934 edition of Hershey’s Cookbook wasn’t what you expected? (Yes, I am weird like that; reading a cookbook like a novel. ) Apparently my husband was reading too, because he asked me to make the chocolate raisin pie on page 44. Then the Recipe Redux surprised us with another member opportunity: a holiday recipe contest sponsored by California Raisins. The challenge is to enhance the holidays with delicious foods that fit the category extra nutrition and less indulgence. Looks like the 1934 Hershey’s Chocolate Raisin Pie is in for a revision!
Of the eleven ingredients in the original recipe, I eliminated 6, including the added sugar and unbaked pie shell. Both the chocolate and the natural sweetness of the raisins, make this just sweet enough. The pie gets a contemporary new twist with the addition of silken tofu, a versatile lean protein. I think it’s the perfect ingredient for this creamy dessert because it acts as a sponge and takes on the flavors you pair it with, so you can taste the heros of this dessert: chocolate and naturally sweet California Raisins.
Join me in a healthier, less indulgent approach to the holidays by adding this sun dried fruit to a myriad of foods from desserts to savory main dishes. The ingredient list says it all: Raisins. The nutrition label tells this good story: zero fat, no cholesterol, and no added sugar. Plus raisins offer 9% of your daily fiber and potassium, and 6% of your iron. California raisins will steal the culinary spotlight with added nutrition and natural sweetness. Please visit the links at the bottom of this post for delicious and festive ways to include California raisins in your holiday spread.
Frozen Chocolate Raisin Pie
for the crust
- chocolate wafer cookies (3 cups crumbled )
- 4 Tablespoons melted butter
for the filling
- 2 cups California raisins
- 2 cups water
- 1 cup semi sweet chocolate chips
- 24.6 ounces extra firm silken tofu, drained of water
- 2 teaspoons vanilla
- 1/4 teaspoon good quality salt such as Himalayan crystal salt
- 1/4 teaspoon cinnamon
- 1. Process chocolate cookie wafers in a blender or food processor until sandy textured.
- 2. Add melted butter and stir. Once combined, take out 4 tablespoons and reserve for topping.
- 3. Press remaining crumb mixture into bottom of one 9 1/2 inch pie plate (avoiding sides) or two smaller pie tins. Set aside.
- 1. Place raisins in a small saucepan. Add enough water to cover. Heat and simmer for 10 minutes. Drain raisins and set aside.
- 2. Add chocolate to a small saucepan and melt over low heat.
- 3. Add tofu, raisins, melted chocolate, vanilla, salt and cinnamon to a blender and process until smooth. Pour mixture on top of crust. Use remaining cookie crumbs to garnish top. Freeze for 2 hours, then serve. If in the freezer longer than 2 hours, allow to thaw slightly before serving. Serves 12