Milk-free chocolate cake

Ingredients:

• 370 g semi-sweet chocolate chips
• 1/3 cup coffee liqueur
• 1 tsp vanilla extract
• 450 g tofu (drained)
• 1 tbsp. honey
• 1 prepared 9-inch (23cm) cookie pie crust, see recipe below

Chocolate pie base:

• 200 g of crumbly chocolate cookies
• 1 tbsp. sugar
• 85 g melted and slightly cooled unsalted butter

Preparation:

1. Fill a 4-quart saucepan with 2.5 cm of water. Bring to a boil over medium heat, then reduce heat.
   
   Place a medium metal bowl over a saucepan of simmering water and melt the chocolate chips with the coffee liqueur and vanilla extract, stirring frequently with a silicone spatula.
2. In a blender or food processor, combine the tofu, chocolate mixture, and honey and blend for about 1 minute until smooth. Pour the filling over the crust and refrigerate for 2 hours or until set.
3. Chocolate pie base:
   
   Preheat oven to 180°C.
   
   In a food processor, process the cookies and sugar until crumbly. Then add the butter and pulse until combined. Press the mixture firmly and evenly into the bottom, sides, and just above the rim of a 9-inch (23 cm) metal pie pan.
   
   Bake with a rack in the center of the oven until the crust is cooked through and dry, 18 to 20 minutes. Remove from the oven and cool completely, about 1 hour.