1. Melt the chocolate chips. If using a microwave, only use 30 second increments and stir after each segment to avoid scorching your chocolate chips. I needed three segments totaling 90 seconds. If using the stovetop, put a bowl over a steaming saucepan of water. Whisk until melted and smooth.
In a high-speed blender or food processor, blend the tofu, milk, avocado, cacao (if using), and vanilla until completely smooth and creamy, about 1 minute.
Add the melted chocolate and blend until completely smooth and incorporated, about 1-2 minutes.
Pour the chocolate filling into the pie crust.
Chill for at least 4 hours or overnight before serving.
Notes
* I used a graham cracker crust; but you can use any crust you want or omit it altogether. ** I used dairy free chocolate chips; but you can use any chocolate chips you like. You can also use a semi-sweet chocolate bar. If your chocolate doesn’t contain any sweeteners, you may want to add a sweetener to taste. I recommend using ¼ cup agave in leu of the plant milk since its fairly neutral and won’t change the consistency of the pie.*** You may use another avocado but if it’s substantially larger, you may only want to use 1 cup of avocado.