Step 1

Preheat oven to 350 degrees F (176 C). Add pecans to a bare baking sheet and toast for 10 minutes. Watch closely to prevent burning. Remove from the oven and let cool slightly.

Step 2

Once cool enough to handle, add the pecans to a food processor along with the cocoa powder, dates, sea salt, and almond butter. Mix until it reaches a fine meal. The mixture should hold together easily when pinched between your fingers. If too crumbly, add a bit more almond butter and blend until it’s more moldable. Set aside.

Step 3

Option to line a standard 9-inch pie pan (or similar size pan) with parchment paper for easier removal (we didn’t find it necessary).

Step 4

Transfer the crust mixture to the pie pan and spread with your hands to form a loose crust shape. Then use a flat-bottomed object (such as a drinking glass) to press firmly along the sides and bottom to form a uniform crust that goes up the sides. Use your fingers to ensure the evenness of the crust’s top edges. Transfer to the freezer (uncovered is fine) to set while preparing the filling.

Step 5

Add silken tofu (drained and lightly patted dry) to a high-speed blender. Set aside.

Step 6

Melt the chocolate chips over a double boiler on the stovetop, stirring occasionally, or in the microwave in 30-second increments. Once melted, quickly add to the high-speed blender with the tofu and blend until smooth — about 1 minute — scraping down the sides as needed. Add vanilla (optional) and blend again until smooth.

Step 7

Pour filling over the crust and smooth into an even layer with the back of a spoon. Cover loosely with parchment paper and freeze until set (1 hour). Alternatively, refrigerate for at least 2 hours or until pretty firm for a slightly softer pie. Once set, store covered in the refrigerator for up to 4-5 days, or in the freezer for up to 1 month, well covered. Let thaw slightly from frozen before slicing.

Step 8

To serve, enjoy as is or top with caramel sauce and/or coconut whipped cream (both optional). NOTE: As with most pies, the first slice can be a little tricky to get out of the pan, but it’s smooth sailing from there.