This pie is so silky, rich, and delicious that nobody will ever guess it’s made of tofu. It’s dairy-free (with the ability to be made vegan), no-bake, and requires less than 10 minutes of work – what more could you want in a dessert?
1 11-12oz bag semi-sweet chocolate chips
1 16-oz package silken tofu (firm works too, just don’t use extra-firm)
1 tbsp honey (or agave syrup)
1/3 cup brewed coffee (OR mix 1/2 tsp instant coffee with 1/3 cup water)
Pinch of salt
1 9-inch prepared chocolate wafer crust
- Melt the chocolate chips and coffee together, either in the microwave or in a double boiler on the stove.
- Combine all ingredients in a blender or food processor, pausing a couple of times to scrape down the sides.
- Pour the filling into the pie crust and refrigerate until the filling sets firm, about 2 hours.
- Serve plain, or with a dollop of whipped cream.
- For the crust, you have a couple of options. I have always just used a pre-made Oreo crust from Safeway – it’s delicious and super easy. Alternatively, you could make your own crust by crushing 24 Oreos (filling and all) in a food processor or blender until it looks like sand, and then mixing in half a stick of melted butter. Press this into a pie plate and refrigerate for 30 minutes before adding the filling.
- Make this pie fully vegan by replacing the honey with maple or agave syrup and use melted coconut oil in the crust (if making it yourself). Oreos are already vegan!