2 C. fair-trade chocolate chips (vegan of course)
1 package silken tofu (organic), rinsed and drained
1/4 C. dry sweetener
1 T. vanilla
1. Melt chocolate chips*. In a food processor, using the “S” shaped blade, blend all filling ingredients until smooth.
2. Pour filling into baked crust. Refrigerate for 45 minutes.
* To melt chocolate, use a double boiler. If you do not have one, boil water in a large saucepan. Place chocolate in a smaller one and place this saucepan into the boiling water. Warm chocolate on medium heat, stirring until melted.
Top with “Whipped Dream” (next page).
Image: Muhammad Hussain