Chocolate "Infinity" Pie

Name: Chocolate "Infinity" Pie
Ingredients: Crust:; 1 cup pitted dates; 1 cup almonds; 1/3 cup walnuts; 1/3 cup cacao powder or unsweetened cocoa powder; 1/4 teaspoon salt; Filling:; 112.3-oz. package firm silken tofu; 1 1/3 cups chocolate chips, melted; 3 tablespoons pure maple syrup or raw agave; 2 tablespoons dairy or nut milk of choice; 1 teaspoon vanilla extract; 2 teaspoons cacao powder or unsweetened cocoa powder; Scant 1/8 tsp. salt

14 ingredients

2 steps

Ingredients

Crust:
1 cup pitted dates
1 cup almonds
1/3 cup walnuts
1/3 cup cacao powder or unsweetened cocoa powder
1/4 teaspoon salt
Filling:
112.3-oz. package firm silken tofu
1 1/3 cups chocolate chips, melted
3 tablespoons pure maple syrup or raw agave
2 tablespoons dairy or nut milk of choice
1 teaspoon vanilla extract
2 teaspoons cacao powder or unsweetened cocoa powder
Scant 1/8 tsp. salt

Directions

1

Make crust: Line bottom of an 8 1/2-inch springform pan with parchment. Combine crust ingredients plus 1 Tbsp. water in a food processor; process until fine crumbs form. Press dough into prepared pan, pressing up along sides. Freeze until set, at least 4 hours.
2

Make filling: Combine filling ingredients in a food processor or blender; process until completely smooth. Pour into prepared piecrust. Refrigerate, uncovered, for at least 6 hours to firm up. Refrigerate any leftovers in a covered container for up to 4 days.