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Serves 8

1 package silken tofu, drained

1 teaspoon vanilla

2 cups vegan chocolate chips

3 tablespoon agave nectar (add 1 tablespoon at a time and check for your desired sweetness)

1 - 9 inch pie crust (make sure to check the label and make sure its vegan) Bake pie crust as directed and allow time to cool before adding the filling.

1. Prepare double boiler. Place enough water in bottom of heavy saucepan and bring to a simmer. Place a metal bowl over simmering water (creating the double boiler). Using a rubber spatula, melt chocolate chips, and vanilla in the metal bowl. Stir the chocolate chips until completely melted.

2. Combine drained tofu, melted chocolate, and agave nectar in blender until mixture is creamy and smooth.

3. Pour the filling into the pie crust. Refrigerate for at least 3 hours or until pie filling sets firm.

4. Top with your favorite nondairy whipped cream.

5. Cut that baby and enjoy!

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