INGREDIENTS:
Crust
2 packs graham crackers
1 1/2 sticks butter, unsalted and melted
Filling
16 oz dark chocolate pieces
1 oz espresso
2 oz dark rum
4 tablespoons butter, unsalted and melted
16 oz tofu, soft and drained
1 tablespoon honey
pinch of salt
1. Preheat oven to 200 degrees F. Grind graham crackers in a food processor, then transfer to a medium bowl. Add the melted butter, and stir well combined. Press mix into a 9 1/2 inch pie pan and bake in the oven, about 10 - 15 minutes. While pie crust is baking, prepare the filling.
2. Into a double boiler, melt the chocolate pieces, add the espresso, dark rum, and butter until smooth. Transfer chocolate mixture into a large blender and add the tofu, honey and pinch of salt. Blend on high until smooth and creamy.
3. Remove pie from oven and pour the chocolate tofu mixture into it. Use a spatula to spread the chocolate mixture evenly. Allow pie to set up until it reaches room temperature, about 2 - 3 hours, and then refrigerate.
