Prep Time: 10 min // Cook Time: 2 min // Total: 3 hours 12 min (including chilling time) // Serving: 6

Ingredients:

Graham Cracker Crust

• 1 package graham crackers, (9 long ones, or 18 squares)

• 3 tablespoons butter, melted

Chocolate Mousse

• 1 package silken soft tofu, 16 oz (eg. Azumaya brand)

• 3 tablespoons maple syrup

• ¼ cup no sweetened cocoa powder

• 1 teaspoon vanilla extract

• ¼ cup dark chocolate chips, melted

Instructions:

1.     Preheat the oven to 350 degrees

2.     While preheating the oven, take tofu out of the container and place the tofu in a bowl

3.     Use a spatula and gently press the tofu and allow the water to leech out of the tofu (do this about 3x) and sit the tofu aside 

4.      Prepare graham cracker crust:

o   Place graham crackers into a sealed zip lock bag. Break the graham crackers into crumbs with your fingers or a heavy spoon

o   Combine graham cracker crumbs with melted butter in a bowl and mix well

o   Press the graham cracker mixture firmly in the bottom of a 8x6 parchment paper lined oven safe pan

o   Bake for 8 minutes or until light golden brown and let it cool 

5.     Prepare the chocolate tofu mousse while the crust is baking:

o   Blend the pressed tofu, maple syrup, and vanilla extract

o   Melt the dark chocolate

o   Add the warm melted chocolate into the tofu mousse and blend for 10 -15 seconds until the melted chocolate is well mixed with the tofu mixture (do not over blend)

6.     Pour the chocolate tofu mousse on top of the graham cracker crust after the crust is completely cooled.  

7.     Refrigerate the chocolate tofu mousse for 3-4 hours until mousse is set