6 ounces very dark chocolate (I used bars with 86% cacao)
1 ounce espresso or very concentrated coffee
1 dash vanilla extract
2 pounds silken tofu
3/4 cup brown sugar
1 1/2 cups crushed graham crackers
2 tablespoons cocoa powder
1/4 cup crushed almonds
1/3 cup brown sugar
6 tablespoons butter, melted
Prepare pie crust first. Mix crushed graham crackers, cocoa powder, crushed almonds and brown sugar in large mixing bowl. Slowly add melted butter until well blended. Press into deep 9 1/2 inch pie pan and bake at 375 degrees for 8-10 minutes. Let cool.
Melt chocolate on stovetop using double boiler.
Put tofu, melted chocolate, vanilla, and espresso in food processor. Process until well blended. Texture should be thick and creamy. Add sugar to taste. Pie filling should be slightly bitter to offset sweetness of crust.
Pour filling into cooled pie crust and refrigerate for 30-60 minutes.