1 12.3-ounce package extra firm silken tofu
3 tablespoons almond or soy milk
2 tablespoons maple syrup
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1 1/2 cups vegan semi-sweet chocolate chips
1 Press-In Gluten-Free Pie Crust, cooled completely
Combine the tofu, almond milk, maple syrup, vanilla, and salt in a food processor and process to combine. Melt the chips over a double boiler (or in the microwave) and add to the tofu mixture; process until smooth and combined, scraping down sides of bowl as necessary.
Pour chocolate filling into the cooled pie crust and refrigerate until set, at least 3 hours and up to 24 hours.