- 1 14-oz container of silken tofu, such as Nasoya Organic Silken Tofu
- 1/2 Cup cocoa powder
- 6 dates
- 3 Tablespoons raw agave nectar
- 1 batch of my Cocoa Chia Pie Crust prepared
- In your food processor combine your filling ingredients and blend until smooth (all dates should be fully incorporated into the silken tofu). Taste a bite and add sweetener, if desired.
- Carefully pour your filling into your prepared pie crust and refrigerate overnight.
Enjoy eating whole!