Mad Mocha Marbled Mousse Pie

Ingredients

For the crust

• 1 tablespoon extra-virgin olive oil, plus more to coat pan
• 11 Medjool dates, pitted and chopped
• 2/3 cup chopped pecans
• ½ cup chopped walnuts
• ½ cup unsweetened shredded dried coconut

For the filling

• 1 block (14 to 15 ounces) extra-firm regular tofu, drained and crumbled
• 5½ tablespoons vegan cane sugar
• ½ cup cold, strong brewed coffee
• 1½ cups vegan dark chocolate chips (55% to 70% cacao)
• ½ cup unsweetened or sweetened nondairy milk

Method

Generously coat a 9-inch round pie pan with olive oil. Put all of the crust ingredients in a high-performance blending appliance and process into a dough, stopping the machine and scraping the bowl several times. The dough will be very sticky. Transfer the dough to the oiled pan and press it into the bottom and up the sides of the pan (see Additional Notes). Put the pie pan in the freezer for 6 to 8 minutes, and then transfer to the refrigerator while you prepare the filling.

To make the filling, put the tofu, sugar and coffee into a blender and process until very smooth. Transfer 1/3 cup of the tofu/coffee mixture to a small bowl and reserve. Add the chocolate chips to the top of the remaining tofu mixture (that is still in the blender container).

Put the nondairy milk into a small saucepan and bring it to a simmer over medium-low heat. Immediately pour the simmering nondairy milk over the chocolate chip mixture and process for 30 seconds to 1 minute, or until it becomes completely smooth. Pour the chocolate filling into the chilled crust (it will mound up slightly, above the crust). Immediately drop 5 to 6 spoonful’s of the reserved tofu/coffee mixture onto the top of the pie. Then, using a wooden skewer or the tip of a knife, gently swirl the tofu/coffee mixture into the top of the pie in a pleasing, marbleized pattern. Refrigerate for at least 3 hours (or overnight), until completely set. Slice and serve!