Start by opening up your tofu and draining the extra water from it.
Then soak up the excess water from it with a kitchen towel or paper towel.
Measure 7 oz of tofu on a food scale, or if you are using a standard 14 oz box of tofu, just cut the tofu in half.
Cut the tofu into smaller cubes, so that it can fit into your food processor.
To the food processor or blender that you are using, add the tofu, peanut butter, melted chocolate, maple syrup (or other sweetener of choice), dairy free milk, vanilla, and salt.
Blend until everything is creamy and smooth. Add the pie filling to a pie crust.
*Note: you can either use a graham cracker crust, or a frozen crust that you have baked slightly. I used a frozen pie crust and baked it in the oven for 15 minutes at 350*F.
After you have added the pie filling to the pie crust, make sure that it is spread out evenly and then refrigerate the pie for 2-3 hours, or until it is firm.
You can check if it's ready by gently touching it. Once you touch it, and the pie has hardened and the filling doesn't stick to your finger, it is ready to enjoy!
I like to add dairy free whipped cream and chocolate shavings to mine.