1 (12 oz.) bag non-dairy chocolate chips (about 2 cups)
1 (8 or 10 oz.) pkg. soft silken tofu
1 tbsp. vanilla extract
1 vegan graham cracker crust (such as Keebler's Graham Cracker Ready Crust)
1 cup sliced strawberries, for topping

Melt the chocolate chips in a double boiler, saucepan, or microwave.

Blend the silken tofu in a food processor or high-powered blender until creamy. Add the melted chocolate chips and vanilla extract, blending well.

Pour the filling into prepared graham cracker crust, top with sliced strawberries and refrigerate for 2 hours before serving.

Submitted by: Pamela Lawrence