Instructions

• Lightly spray a 9” pie or tart pan with oil and set aside.
• Place the 3/4 packed pitted Medjool dates in a large bowl and cover with hot water. Let soak 5 minutes, then drain the dates well (save or discard the soaking liquid as you prefer).
• Make the crust: add 1 1/2 cups raw walnuts, 3 tablespoons cacao powder, and 1/4 teaspoon kosher salt to a food processor fitted with the S‑blade. Process until the mixture resembles a slightly coarse flour.
• Add the drained dates to the food processor and pulse until the mixture comes together and sticks when pressed, scraping the sides with a spatula as needed.
• Transfer the crust mixture to the prepared pie pan. Use clean, slightly damp fingers or the bottom of a measuring cup to press the crust evenly across the bottom and up the sides of the pan. Set the crust aside.
• Melt the chocolate (choose one method): - Microwave: place 12 ounces dairy‑free chocolate chips in a microwave‑safe bowl. Microwave for 60 seconds, stir, then microwave in 20‑second intervals, stirring well after each interval. When the chocolate is about 80% melted, remove and stir until fully melted and smooth. - Double boiler: fill a saucepan with 1–2 inches of water and bring to a simmer. Set a heatproof glass bowl over the saucepan (the bowl should not touch the water) and add 12 ounces dairy‑free chocolate chips. Stir the chocolate as it warms until about 80% melted, then remove the bowl from the heat and stir until completely melted and smooth.
• While the chocolate is melting, make the filling: add 12.3 ounces firm‑style silken tofu (drained), 1/4 cup non‑dairy milk, 2 tablespoons brewed coffee, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt to the same food processor (no need to rinse). Process until the tofu is fully broken down and the mixture is smooth and uniform.
• With the food processor running, pour the melted chocolate into the tofu mixture and blend until fully incorporated and glossy. Pause to scrape down the sides with a spatula as needed.
• Transfer the chocolate filling into the prepared crust and use a spatula to spread it evenly. Smooth the top or create a swirl pattern if desired.
• Chill the pie: refrigerate for at least 4 hours (up to overnight) to set, or place in the freezer for about 2 hours for faster setting.
• Serve: remove from the fridge, slice, and top as desired with CocoWhip/coconut cream, fresh fruit, chocolate shreds, flaky salt, or other optional toppings. Store leftovers covered in the refrigerator for up to 5 days, or pre‑slice and freeze for up to two months; if frozen, thaw slices to room temperature before serving.