Moo-Less Chocolate Pie

Place the semisweet chocolate chips in a heatproof bowl and set over a pot of gently simmering water (double boiler), stirring occasionally until melted and smooth.

Remove the melted chocolate from heat and stir in the coffee liqueur until fully combined and cooled slightly.

Crumble the block silken tofu into a food processor and add the cooled chocolate mixture, vanilla extract, and honey.

Blend on medium speed until the mixture is completely smooth and creamy, scraping down the bowl as needed.

Pour the chocolate-tofu filling into the prepared chocolate wafer crust, spreading it evenly to the edges.

Refrigerate the pie for at least 2 hours until firm and set before slicing and serving.