Chocolate Graham Crackers (enough to make 1-1/2 cup crumbs)
1/4 cup cane sugar
6 tablespoons earth balance vegan butter, melted
10 ounces chocolate chips (dairy free)
2 (12 1/3 ounce) packages extra-firm silken tofu
1⁄4 cup maple syrup
1 tablespoon vanilla
1⁄8 teaspoon salt
Prepare the crust
If using a pre-made crust, skip this section.
Preheat oven to 375°F Grease a 9-inch pie pan.
Use a food processor to blend your graham crackers into crumbs. Measure out 1-1/2 cups of crumbs.
In a small bowl, combine crumbs, sugar, and melted butter. Stir until well mixed. Don't worry, it won't come together into a dough. Using your fingers, firmly press into the bottom of your prepared pan.
Bake at 375°F for 7 minutes. Remove from oven to cool.
Assemble the pie
Preheat/reduce oven to 325°F.
Melt chocolate chips in the microwave or over a double broiler.
In a food processor or blender, blend the tofu until it forms a smooth paste.
In a large mixing bowl, combine melted chocolate, syrup, vanilla and salt. Stir until smooth. Fold in the blended tofu. Pour filling over top of crust and bake for about 45 minutes. Allow to cool, and chill for several hours before serving.