INGREDIENTS
Chocolate Filling:
28 oz
silken tofu
6 tbsp
cacao powder
6 tbsp
agave syrup
1/2 cup
virgin coconut oil, melted
3/4 tsp
pink salt
1/2 tsp
vanilla extract
Whipped Cream Topping:
1
batches of coconut whip
Crust:
1 cup
crushed cookies or graham crackers
3 tbsp
melted vegan butter
Crust alternative: processed raw nuts
Topping: dark chocolate bar or squares, thinly sliced into flakes