Name: Chocolate Infinity Pie
Prep time: 370 min
Total time: 370 min
Ingredients: 1 12.3-ounce package firm silken tofu; 1⅓ cup chocolate chips (melted); 3 tablespoons pure maple syrup or raw agave; 2 tablespoons milk of choice; 2 teaspoons cacao powder or unsweetened cocoa powder; 1 teaspoon pure vanilla extract; ⅛ teaspoon kosher salt; Chocolate Cookie Pie Crust* (or store-bought 8½-inch pie crust (optional))

Chocolate Infinity Pie

Batter can be divided into ramekins, without the crust, for a individual chocolate mousse treats.

Chocolate Infinity Pie

Prep Time 6 10

Total Time 6 10

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Servings

Ingredients

1 12.3-ounce package firm silken tofu
1⅓ cup chocolate chips melted
3 tablespoons pure maple syrup or raw agave
2 tablespoons milk of choice
2 teaspoons cacao powder or unsweetened cocoa powder
1 teaspoon pure vanilla extract
⅛ teaspoon kosher salt
Chocolate Cookie Pie Crust* or store-bought 8½-inch pie crust (optional)

Instructions

Process tofu, melted chocolate chips, maple syrup or agave, milk, cacao powder, vanilla extract, and salt in a food processor or blender until completely smooth.
Pour filling into the prepared pie crust, or divide batter among 8 (½-cup) ramekins.
Refrigerate uncovered for at least 6 hours to firm up. Can be refrigerated for up to 4 days.
*For Chocolate Cookie Pie Crust