Vegan French Silk Chocolate Pie

This lightened-up take on the classic chocolate pie from blogger Chef Bai swaps out butter and cream for tofu, avocado, and cashew butter. The result? The same texture but in a healthier, plant-based pie.
What you need:

9-inch storebought vegan pie crust
For the chocolate filling:1 cup vegan chocolate chips 1 tablespoon coconut oil1 (14-ounce) package tofu, drained1 large avocado, de-seeded ¼ cup cashew butter¾ cup coconut sugar1 teaspoon vanilla extract¼ cup cacao powder½ cup vegan milk 
For the whipped coconut cream:½ cup aquafaba1 tablespoon lemon juice1 can full-fat coconut cream, chilled overnight1 teaspoon vanilla extract2 tablespoons maple syrup
For the garnish: 1 (2-ounce) vegan chocolate bar, shaved

What you do:

Bake storebought crust according to package instructions. Cool completely before filling the pie. 
In a small double boiler on low heat, melt chocolate chips and coconut oil while stirring frequently. Once melted, set aside. 
Into a blender, add tofu, avocado, cashew butter, coconut sugar, vanilla, cacao, and milk. Blend on high 30 to 60 seconds or until smooth. Add melted chocolate and blend on high until smooth.
Into center of baked pie crust, pour filling. With a rubber spatula, smooth filling until even. Cover well and refrigerate for at least 3 hours, or until set. Chill overnight for best results.
Once set, for the whipped coconut cream, into a medium bowl, add aquafaba. With an electric whisk, beat 1 minute. Add lemon juice, and beat 4 minutes or until fluffy. Set aside.
From can of coconut cream, scoop out just cream from top. In a separate medium bowl, add coconut cream, vanilla, and maple syrup, and whisk into a smooth, thick cream. Slowly fold in ¼ cup of the whipped aquafaba. Continue adding until a light, fluffy texture is achieved.  
Pour whipped cream over top of chocolate filling, spreading lightly with a spatula. Garnish with chocolate shavings. For best results, let set in refrigerator for 3 more hours.

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