You would never believe this pie is made with tofu. It creates a very creamy chocolate base, and is packed with protein!
Preheat the oven to 350°F (175°C). Combine the graham crumbs, yogurt, melted oil, brown sugar, and salt in a bowl. Mix until incorporated. It should look sandy, but when you squeeze a handful of the mixture it should hold together.
Press graham crust into the pie plate, starting by pressing it up the sides evenly, and then pressing it into the bottom. You should not be able to see any of the bottom of the pie plate.
Bake for 5 to 10 minutes or until crust is starting to become golden. Set aside to cool.
Prepare the filling by melting the chocolate chips in a microwave safe bowl in 1 minute increments, stirring between each. You can also melt in a double boiler on the stove.*
Combine melted chocolate, silken tofu, almond butter, and salt in a blender and mix until smooth. You can add 1 tablespoon of maple syrup or honey to increase sweetness if needed.
Empty filling into cooled crust and spread evenly. Place in fridge to set for about 4 hours before slicing.
* To crush graham crackers, place in large ziplock bag, and roll with a rolling pin until resembles fine crumbs
* To make this recipe dairy free, use yogurt alternative, coconut oil, and non-dairy chocolate chips
