Chocolate Mint Pie

This chocolate pie is absolutely delicious, decadent and something you should only make for a special occasion.  It has passed the picky eater test and pleased everyone from wine bar patrons (I was the chef at a wine bar in Kennebunk, ME several years back) to children who were VERY picky eaters at a Personal Chef job I had.  The Boyfriend likes it too.  Not that he's picky.  He's not... but he likes good food and won't say he likes something if he doesn't.  

I am giving you a Chocolate Mint version, but feel free to eliminate the mint extract for a pure chocolate explosion.  The coffee enhances the chocolate and you will not taste it. 

Chocolate Mint Pie

• 12 oz package dark chocolate chips/chunks (I like Bakers Chunks.. they are vegan and available in most supermarkets) 
• 2 tbsp coconut oil
• 2 tbsp dark french roast coffee or espresso (prepared, not the grounds)
• 16 oz silken tofu (I used Trader Joes) 
• 2 tbsp cocoa powder
• 1/4 tsp salt
• 1/2 - 2/3 cup white sugar (depends on how sweet you want it; start with 1/2 cup and add more if you need to)
• 1 tsp vanilla extract
• 1/2 tsp mint extract
• 1/2 tsp balsamic vinegar (I know it's odd, but it really enhances the flavor)

Prepared Chocolate Cookie Crust or if you are looking for a gluten free version, click here for instructions.

Method:

1. Melt chocolate with coconut oil and coffee either in a double boiler over the stove or in the microwave.  If you are using the microwave, start with 45 seconds, stir and repeat for 30 seconds until the chocolate is melted.  
2. In a food processor, add the tofu, cocoa, salt, sugar, extracts and vinegar.  
3. Process until smooth, then add the chocolate mixture
4. Pour into prepared pie shell and chill for 4 hours.
5. Enjoy!