- 2 Tbsp whipping cream- 12 pieces caramels- 9 inch chocolate cookie crust- 1 lb silken tofu- 12 oz semisweet chocolate chips- 2 Tbsp condensed milk- 1 shot espresso- 1 tsp vanilla extract

1. In a medium heat-safe bowl, add the whipping cream and caramels. Microwave on High for 45 seconds. Whisk together making a smooth sauce. Pour the caramel sauce into the chocolate cookie crust. Use a spatula to spread the caramel sauce evenly into the pie bottom.2. Transfer the silken tofu into a colander and let drain while continuing with the next steps.3. Place a medium heat-safe bowl over a small saucepan with simmering water. Transfer the chocolate chips into the bowl. Melt the chocolate chips stirring occasionally until smooth.4. Transfer the drained silken tofu into a food processor or blender. Add the melted chocolate, condensed milk, espresso and vanilla extract. Blend on High speed until smooth. Scrape down the side of the bowl to work in all ingredients.5. Pour the filling into the chocolate cookie crust. Smooth out the top with a spatula. Cover the pie and refrigerate for at least 2 hours or until the pie is solid.6. Serve the Chocolate Silk Pie with fresh berries, whipped cream or caramel sauce drizzled on top.