This dessert couldn't be simpler to make -- just melt the chocolate chips with the Kahlua, mix it together with some tofu, vanilla, and honey, and pour it into a purchased chocolate crust, such as Oreo. After chilling, the pie is silky smooth and deeply chocolately. I highly recommend it.

Prep Time: 10 minutes, plus 2 hours chilling
Cook Time: about 5 minutes
Yield: 8 to 12 servings

2 cups semisweet chocolate chips
1/3 cup coffee liqueur
1 tsp vanilla extract
16-oz. block silken tofu
1 Tbsp honey
9-inch prepared chocolate wafer crust

Place a metal bowl over a saucepan of simmering water. Melt the chocolate chips and coffee liqueur in the bowl. Stir in vanilla.

Combine the tofu, chocolate mixture, and honey in a blender. Blend until smooth and liquefied.

Pour the filling into the crust and refrigerate for 2 hours or until the filling is set.