VEGAN MEXICAN HOT CHOCOLATE MOOSE PIE
1 prepared 9-inch (vegan) chocolate cookie crumb crust, homemade or store bought
1 1/2 boxes (12.3 ounce) Silken Tofu
10 ounces chocolate (I found dark to be to bitter), heated in the microwave (mine chocolate bar melted in like 40s) until melted
1 cup powdered sugar
1/4 cup espresso, strong brewed coffee or chocolate soy milk
2 teaspoons vanilla extract
optional: 1 tsp chili powder
a pinch to taste cayenne pepper
Chocolate shavings or chips
1. In a blender, add tofu and blend until smooth. Add espresso, blending again until smooth. Add melted chocolate, powdered sugar, and vanilla and blend until mixture is smooth and fluffy.
2. Spread chocolate mixture into pie shell and top with chocolate shavings. Refrigerate several hours or until firm enough to slice.