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Put chocolate chips in a medium microwavable bowl. Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted.
Place tofu in a food processor or blender and process until smooth. Add the melted chocolate, maple syrup and vanilla. Process again until smooth. Add raspberries and confectioners’ sugar and process until very smooth; scraping down the sides as necessary. Spread the mixture into the crust. Refrigerate until firm, at least 2 hours. Garnish with raspberries, if desired.