This make-ahead, no-bake pie features coffee, tofu and chocolate for a dairy-free dessert the whole family can enjoy. Use a gluten-free crust if needed!
Make a coffee-infused simple syrup: Heat coffee in a saucepan and add sugar. Allow to simmer until liquid has reduced by half and mixture totals half a cup. Be careful not to let the mixture boil or else it will crystalize. The final consistency should resemble maple syrup. Set aside to cool.
Place tofu in the bowl of a food processor and process until smooth, scraping down sides as necessary.
With the food processor running, drizzle in the coffee-infused simple syrup.
With the food processor still running, drizzle in the melted chocolate.
Add salt, cinnamon and vanilla and mix to combine.
Pour the mixture into the pie crust and refrigerate, ideally for 24 hours.
Top with non-dairy whipped topping and garnish as desired.
*Many tofu pudding recipes call for silken tofu, but that creates more of a store-bought pudding texture and in order to slice a pie, we want it to be more mousse-like. Note that some brands are grainy. I've had the best results with Sprouts brand firm tofu.