1 (12 ounce) bag semi sweet chocolate chips
1 (12 ounce) block silken tofu
1/4 cup strongly brewed black coffee
1-2 tablespoons vanilla flavoring
1 graham cracker pie crust
fresh raspberries, to garnish, optional
1. Melt chocolate chips in the microwave or on stovetop. Blend together tofu, chocolate chips, coffee, and vanilla.
2. Pour into graham cracker crust and chill 1-2 hours in the freezer, or 4 or more hours in the refrigerator.
3. Garnish with fresh raspberries when serving.