(Serves eight ... or six if you're like me and cut really big pieces)
2 cups chocolate chips (I use enjoy life because they make me enjoy the hell out of it)
1 block (12 ounces) silken tofu
1 graham cracker pie crust
1/4 cup agave syrup (maple will work, I like the consistency of agave better)
Cinnamon to taste
2 tsp vanilla extract
Ricemellow fluff to top
Melt chocolate chips over double boiler. (Don't have a double boiler? No big deal. Boil water in a medium pot and find a bowl -- we use our metal mixing bowls -- but any bowl that can withstand high heats will work fine, and place it over top the boiling water -- make sure it's not touching the water. You want the steam to heat the chocolate, not the actual water).
While melting, mix in syrup, cinnamon and vanilla extract.
Once melted, remove from heat and blend tofu in with a hand mixer or stick blender. After mixture has a fluffy, pudding consistency, pour into pie crust and freeze for two hours.
Take out, top with marshmallow goo and enjoy. (Just not too much, this pie is REALLY rich).