Vegan Chocolate Pie

• For the vegan chocolate pie
• 1 (12.3-ounce) package of extra firm, silken tofu
• 1 1/2 teaspoons vanilla extract
• 3 tablespoons almond, rice, or soy milk
• 1 pinch sea salt
• 2 tablespoons maple syrup (or to taste)
• 1 1/2 cups vegan dark chocolate chips (semi-sweet)
• 1 easy vegan graham cracker crust (recipe below)
• For the easy vegan graham cracker crust
• 12 graham cracker sheets
• 2 tablespoons organic brown sugar
• 1/4 cup melted coconut oil

1. To make the crust, preheat the oven to 375u0b0 F. Place the crackers and sugar in a food processor and pulse to combine. Drizzle in the coconut oil and pulse a few more times, until the crust holds together (you can also mix the crust with your hands). Press the crust firmly into a pie crust pan, and bake for 8 to 10 minutes, or until golden brown. Allow crust to cool.
2. Transfer the tofu, vanilla, almond milk, sea salt, and maple syrup to a food processor or blender and blend well. Melt the chips over a double boiler, and add them to the tofu mix. Blend again.
3. Pour chocolate filling into the pie crust and let it set in the fridge for at least three hours. Slice and serve.

chocolate pie, extra firm, vanilla, almond, salt, maple syrup, chocolate chips, easy vegan, easy, graham cracker sheets, brown sugar, coconut oil

Taken from food52.com/recipes/25316-vegan-chocolate-pie (may not work)