Crust: Blitz graham crackers, halved dates, and butter in a food processor until evenly mixed and crumbly. Lightly grease an 8 or 9 inch pie pan*, then press crust mixture into the bottom and up the sides.
Filling: Wipe clean the food processor then blitz tofu, cocoa powder, sweetener, and vanilla until smooth.
Melt Chocolate: Melt chocolate using a double boiler. If you do not have one, place chocolate in a small saucepan. In a large saucepan, bring water to a boil. Hold small saucepan over boiling water for about 30 seconds, stirring constantly, until chocolate has melted.
Chocolate Explosion: With food processor running, slowly pour melted chocolate into tofu mixture.
Refrigerate: Pour filling into crust and even out the top with a spoon. Cover and place in fridge for 2 to 3 hours, until firm. Serve with whipped cream and fresh berries.
*If using a bigger pie pan than this, double the whole recipe.
You can use shortbread or an similar type cookies for the crust if you don't have graham crackers in your area.
You can use milk or semi-sweet chocolate if you aren't strictly vegan and don't like the taste of dark chocolate.
You can use maple extract instead of vanilla extract for a different flavor profile (I accidentally used it in one of the trial runs and everyone loved it!)