1 package semisweet chocolate chips -- (10 oz-12 oz)

1 package tofu -- silken

2 Tbsp maple syrup

1 prepared gluten free graham cracker pie crust, 9 inch )

Blend tofu until smooth. Doesn't take long. Melt chocolate chips in a double boiler. When the chocolate is melted, stir in the syrup. Pour this slowly into the blender with the tofu and blend until smooth. Pour into the graham cracker crust and chill for a few hours. Top with fresh fruit. Can be made into single serving tartlets. Also great as 'icing' or topping on cake.