2 cups chocolate chips (or other chocolate of choice, such as dark chocolate)
⅓ cup coffee liqueur (or strong coffee)
1 teaspoon vanilla extract
1 tablespoon honey
1 pound silken tofu
Whipped cream, for serving
Chocolate curls/shavings, for serving
Preheat the oven to 350 degrees F.
Pulse the NILLA Wafers in a food processor until they are to a fine crumb consistency. Stir in the sugar and the melted butter to combine.
Press the NILLA Wafer mixture into the bottom of a pie plate. Press firmly to shape the crumbs evenly around the base and the sides. Bake in the oven for 8-10 minutes. Remove from the oven and allow to fully cool.
To make the filling, melt the chocolate with the coffee liqueur (in a microwave safe bowl or in a double boiler on the stove). When melted, stir in the vanilla extract.
Add the chocolate mixture, the honey, and the silken tofu into a food processor and blend until completely smooth. The texture will have the consistency of pudding.
Pour the chocolate mixture into the prepared pie crust, place in the refrigerator to cool for at least 2 hours.
When ready to serve, remove from the refrigerator, slice, and plate. Add a dollop of whipped cream and sprinkle with chocolate curls/shavings to garnish. Enjoy!