Chocolate Tofu Pie

Crust:
1/2 box of Graham Crackers
2 TBsp. Brown Rice Syrup or Barley Malt sweetener
1 TBsp. ground Flaxseed
2 TBsp. Water

Filling:
10 oz. Dark Chocolate Chips
1 1/2 boxes Silken Lite Tofu (firm or extra firm)
1 tsp. Almond Extract

You may use a store bought graham cracker crust or follow these directions to make your own. In a small bowl, stir together the ground flaxseed and the water; let it sit for 3 minutes until it becomes sticky. Meanwhile, grind the graham crackers in a blender until they become fine crumbs. Add the brown rice syrup or barley malt sweetener to the blender along with the flaxseed "goo". Pulsate the mixture until it becomes crumbly but not doughy. With your hands, spread the mixture evenly on the bottom and sides of a glass pie pan. You may wish to keep a small bowl of water nearby to moisten your fingers, as they become sticky. Put the crust into the freezer while you prepare the filling (about 5-10 minutes).

To make the filling, spread the chocolate chips on a plate and microwave briefly until the chips are soft but not completely melted. Start off with 1 minute, check the chips, and microwave more if needed. Be careful not to burn them! Crumble the tofu into a blender; please make sure that you are using the kind that comes in a box. Add the chocolate chips and the almond extract. Blend until very smooth and creamy, scraping down the sides of the blender with a spatula when needed.

Pour the filling into the crust and refrigerate for at least an hour until the pie becomes firm enough to slice. You can garnish the pie with fresh fruit on top. Alternatively, you may slice bananas on to the bottom of the crust before you pour the filling in to make a Chocolate Banana Pie.