Chocolate Infinity Pie

• Crust:
• 1 cup pitted dates
• 1 cup almonds
• 1/3 cup walnuts
• 1/3 cup cacao powder or unsweetened cocoa powder
• 1/4 teaspoon salt
• Filling:
• 112.3-oz. package firm silken tofu
• 1 1/3 cups chocolate chips, melted
• 3 tablespoons pure maple syrup or raw agave
• 2 tablespoons dairy or nut milk of choice
• 1 teaspoon vanilla extract
• 2 teaspoons cacao powder or unsweetened cocoa powder
• Scant 1/8 tsp. salt

1. Make crust: Line bottom of an 8 1/2-inch springform pan with parchment. Combine crust ingredients plus 1 Tbsp. water in a food processor; process until fine crumbs form. Press dough into prepared pan, pressing up along sides. Freeze until set, at least 4 hours.
2. Make filling: Combine filling ingredients in a food processor or blender; process until completely smooth. Pour into prepared piecrust. Refrigerate, uncovered, for at least 6 hours to firm up. Refrigerate any leftovers in a covered container for up to 4 days.

crust, dates, almonds, walnuts, cacao powder, salt, filling, chocolate chips, maple syrup, choice, vanilla, cacao powder, salt

Taken from www.myrecipes.com/recipe/chocolate-infinity-pie (may not work)