2 (12.3-ounce) packages extra-firm silken tofu
2/3 cup sugar
1 teaspoon vanilla extract
6 ounces chocolate chips
1 (9-inch) graham cracker crust, baked
In a food processor, blend the tofu, sugar, and vanilla extract until smooth and creamy. (Note: This was a little difficult in our old blender, so I added a splash of soy milk to make it smoother.)
Melt the chocolate chips on high power in a microwave oven for 1 1/2 minutes. (Brace yourself for a terrible smell if they burn.) Add the melted chocolate chips to the blended ingredients in the food processor, and process again until blended. (I added a few squeezes of chocolate syrup to add more chocolate flavor.)
Pour the mixture into the baked crust and smooth with a spatula to fit into the shell. Chill for at least 4 hours or overnight.
the last piece!