Vegan Chocolate Silk Pie

Prepare the crust by pulsing raw walnuts (1.5 cups) and unsweetened cocoa or cacao powder (0.33 cup) in a food processor until it reaches a fine meal. Remove and set aside.

Place cup pitted dates (1 heaping) in the food processor and process until small bits remain and it’s sticky. Add back in the [raw walnuts] and [unsweetened cocoa or cacao powder] meal and process until well combined.

Transfer to a glass pie pan lightly oiled with coconut oil. Alternatively, place parchment in the bottom for easy removal. Place a piece of plastic wrap over the crumbs and press with your hands to form a uniform crust that goes up the sides. Pop in the freezer to set.

Melt the dairy-free semisweet chocolate chips (1.75 cups) over a double boiler or in the microwave in 30 second increments. Once melted, work quickly to add to a blender along with the silken tofu (12 ounces) and full fat coconut milk or coconut cream (0.25 cup). Blend until smooth, about minute (1), scraping down the sides as needed. Start 1m timer

Pour over crust and smooth. Cover and freeze until set. Alternatively, refrigerate for at least hours (2) or until pretty firm. For easiest serving and longer storage, freeze. Start 120m timer

Serve and top with coconut whipped cream. Will keep in the fridge for several days, though best when fresh. Freeze for up to a few weeks, covered well.