16oz package of organic silken tofu
1 cup smooth almond butter
3 cups dark chocolate chips (I use Enjoy Life)
1/2 cup any milk (I have used almond and coconut milk)
7.5 oz package of Gluten free graham crackers ( I use Pamela's)
4 tbsp melted butter
For the crust:
Preheat oven to 350 degrees.
In a food processor, pulse all graham crackers until you get a pretty fine consistency. It usually only take about 30 seconds.
Combine graham crackers with melted butter. Spread mixture into a glass or ceramic pie dish.
Bake for 15 minutes.
While crust is cooling...
Pour chocolate chips into a small sauce pan and heat to low/med low. The chips will slowly melt and become creamy. Once creamy and smooth, remove from heat.
In a high powered blender, add tofu, almond butter, milk and melted chocolate. Blend until smooth and creamy.
Pour onto crust. Sprinkle with sea salt. Refrigerate for at least 4 hours.