Ingredients

The following ingredients have 7 Servings
  • 1/2 cup dairy free semi-sweet chocolate chips
  • 1 14-ounce package House Foods Premium Soft (Silken) Tofu
  • 1 cup Silk Chocolate Soymilk
  • 1/4 cup monk fruit
  • 2 tablespoons instant espresso powder
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon sea salt
  • 1 premade chocolate gluten free pie crust
  • 1/4 cup dairy free dark chocolate chips, melted for drizzling

Instruction

  • Using a double boiler or a bain-marie, over low heat melt the chocolate chips until they’re smooth and creamy. Remove from heat to allow chocolate to cool slightly.
  • Place the tofu, chocolate soymilk, monk fruit, instant espresso, vanilla, and salt in a blender. Using the pulse function, blend until very smooth. (You should not see any chunks of tofu in the mixture.) Add melted chocolate to the blender and process until smooth. If needed, stop and scrape down the sides of the jar and blend some more.
  • Place the pie crust on a tray or cookie sheet. Carefully pour the tofu mixture into the pie crust. Place the pie into the freezer for a minimum of four hours or overnight.
  • When the pie is completely frozen, remove from the freezer. Drizzle melted dark chocolate over the top of the pie with a spoon or spatula. To set drizzle, place pie back in the freezer for 5 minutes.
  • To serve, set at room temperature for about 10-15 minutes until pie is just soft enough to be cut. Slice and serve.