This lightened-up take on the classic chocolate pie from creator Chef Bai swaps out butter and cream for tofu, avocado, and cashew butter. The result? The same texture but in a healthier, plant-based pie. What you need:9-inch storebought vegan pie crust For the chocolate filling:1 cup vegan chocolate chips1 tablespoon coconut oil1 (14-ounce) package tofu, drained1 large avocado, de-seeded¼ cup cashew butter¾ cup coconut sugar1 teaspoon vanilla extract¼ cup cacao powder½ cup vegan milk For the whipped coconut cream:½ cup aquafaba1 tablespoon lemon juice1 can full-fat coconut cream, chilled overnight1 teaspoon vanilla extract2 tablespoons maple syrup For the garnish:1 (2-ounce) vegan chocolate bar, shavedWhat you do: