Ingredients
Units
Scale
- 1 gluten free graham cracker pie crust
- 16 oz. silken tofu
- 1/2 cup non dairy milk
- 10 oz. dairy free chocolate chips
- Optional: vegan whipped cream, chocolate chips, chocolate shavings, etc.
Instructions
- start by microwaving your chocolate chips in a microwave safe bowl for one minute.
Add in one tablespoon of coconut oil and heat again for another 30 seconds.
Stir well until all chocolate chips have melted. - In a food processor or blender, combine silken tofu, melted chocolate, and non dairy milk of choice.
Blend together until completely mixed and combined. - You’ll then pour the mixture into your pie crust and place in the refrigerator to chill for 3 to 4 hours.
You could also place in the freezer for 30 minutes to stiffen up if you are in a hurry. Top with any additional toppings you wish.
Slice and serve!