Mint Chocolate Chip Fudge Pie

• 1 whole Prepared Graham Cracker Crust
• FOR THE MINT FUDGE FILLING:
• 1-1/3 cup Chocolate Chips
• 1 package (12 Oz. Size) Firm Tofu, Drained
• 1 teaspoon Dark Cocoa Powder
• 1 Tablespoon Vanilla Extract
• 2 Tablespoons Almond Milk (milk Of Choice)
• 3 Tablespoons Agave Nectar
• 1/8 teaspoons Salt
• 1/4 teaspoons Peppermint Extract
• FOR THE TOPPING:
• 3/4 cups Fat Free Sour Cream
• 1/4 cups Sugar
• 1/2 teaspoons Vanilla Extract
• 1/8 teaspoons Peppermint Extract

1. For the mint fudge filling:
2. In a bowl, microwave chocolate chips for about 45 seconds. Stir every 15 seconds until melted and smooth.
3. In a food processor, combine all mint fudge filling ingredients. Process until very smooth. Pour mixture into prepared pie crust.
4. For the peppermint creme topping:
5. In a bowl, combine all creme topping ingredients well. Spread creme on top of mint fudge pie filling.
6. Place in the fridge for at least a couple of hours. Keep chilled until ready to serve.

graham cracker crust, filling, chocolate chips, cocoa, vanilla, almond milk, salt, ubc, sour cream, ubc, vanilla

Taken from tastykitchen.com/recipes/desserts/mint-chocolate-chip-fudge-pie/ (may not work)