12ounces chocolate chips (try dark chocolate chips– so good!)
1 teaspoon coconut oil
12ounces silken tofu (must be silken, not firm)
1/2cup almond milk
1/2cup peanut butter
scant 1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 9-inch ready-made Graham cracker crust or homemade crust
Melt together the chocolate chips and coconut oil until chocolate is smooth. I usually do this in the microwave in 30 second increments; stirring after each 30 seconds until chocolate is smooth. Let cool slightly.
Add all of the pie ingredients to a blender and puree until very, very smooth: tofu, melted chocolate, peanut butter, almond milk, cinnamon.
Add the chocolate filling to the graham crackers crust and tap a few times on the counter to let the filling settle and distribute evenly in the crust.
Place in the fridge to let set for at least 3-4 hours.
Serve! You don’t need anything else, but if you want to take this pie over the top then may I suggest coconut whip and berries.