10 whole vegan graham crackers, crushed
1/4 cup sugar
1/3 cup melted margarine
2 10 ounce packages Tropical Source chocolate chips
2 12.3 ounce packages firm silken tofu
1/4 cup maple syrup
2 tablespoons espresso powder
1 teaspoon vanilla extract
1 teaspoon almond extract (or your favorite extract)
Preheat oven to 375*F.
In a small bowl mix the crushed grahams and vegan sugar together. Add the margarine and stir until combined. Press mixture into the bottom of a 9-inch springform pan. Bake for 8 minutes. Allow to cool.
Melt chocolate chips over a double boiler or in the microwave until smooth. In a food processor blend the tofu, maple syrup, espresso powder, and flavorings until creamy. Add the melted chocolate and blend until combined, scraping the sides down a few times. Pour the filling onto the cooled crust and refrigerate for a few hours. This is very rich and packs a caffeine buzz too! Enjoy!