Ingredients

The following ingredients have 10 Servings
  • 12 graham cracker sheets
  • 2 tablespoons organic brown sugar
  • 1/4 cup melted coconut oil
  • 1 (12.3-ounce) package of extra firm, silken tofu
  • 3 tablespoons almond, rice, or soy milk
  • 2 tablespoons maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1 pinch sea salt
  • 1 1/2 cups vegan semisweet dark chocolate chips

Instruction

  • Heat the oven to 375°F. In a food processor, pulse the crackers and brown sugar until combined. Drizzle in the oil and pulse a few more times until the crust holds together (you can also mix with your hands). Press the crust firmly into an 8-inch pie pan. Bake for 8 to 10 minutes, until golden brown. Let cool.
  • In the food processor or a blender, blend the tofu, milk, maple syrup, vanilla, and salt until well combined. In a double-boiler, melt the chips, then add to the food processor. Pulse until blended.
  • Pour the chocolate filling into the crust. Let it set in the refrigerator for at least 3 hours or up to overnight. Slice and serve.