No-Bake Chocolate Candy Cane Pie

No-Bake Chocolate Candy Cane PieThe creamy consistency for our favorite decadent mint chocolate dessert comes from a surprise ingredient…silken tofu! Thank you Chef Jesse Miner! 

Serves 825 vegan chocolate sandwich cookies (Newman-Os, Trader Joe’s, Oreos or similar)1/3 cup vegan butter (Earth Balance Buttery Stick or similar)1 12-ounce package dairy-free semisweet chocolate chips (Ghiradelli or similar)2 12-ounce packages firm silken tofu (Mori-Nu or similar)1/2 teaspoon peppermint extract1/2 cup crushed candy canes8 mini candy canesProcess the vegan chocolate sandwich cookies into crumbs in a food processor. Melt the vegan butter, in a double boiler or microwave. Pour crumbs and melted butter into a mixing bowl and mix until thoroughly combined. Press the mixture firmly into a 9-inch pie plate. Refrigerate for 30 minutes before filling.Melt the chocolate chips, in a double boiler or microwave. Blend the firm silken tofu until creamy in a food processor. Add the melted chocolate and peppermint extract and mix until well blended. Add crushed candy canes and pulse briefly to combine. Pour the filling into the refrigerated pie crust and chill for at least 1 hour Decorate with mini candy canes before serving. Enjoy!