1 bag of vegan chocolate chips
1 vegan graham cracker crust
1 8 or 10 oz. package of soft (silken) tofu
vanilla (2 teaspoon or more - lots is good!)
Melt chocolate chips in double boiler or microwave. Put tofu in blender and blend until creamy. Add melted chocolate and vanilla. Blend all together until creamy. Taste to see if enough vanilla was used! Pour into graham cracker crust and set in fridge for a couple hours to chill.
Serve with a scoop of raspberry or cherry sorbet. (Or any other fav. flavour of sorbet)