Silky Chocolate Pie



  • 1 baked pie crust
  • 12 ounces Lily's sugar free chocolate chips, melted
  • 1 pkg. Mori Nu silken tofu or 1 cup canned coconut milk
  • 1 tsp. vanilla
  • 1/4 cup pure maple syrup


  1. Blend ingredients until very smooth and pour into pie crust.
  2. Put plastic wrap on the surface of the filling and refrigerate at least 6 hours. 
Printable version

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