In a 9 inch pie pie add the crushed graham crackers and brown sugar. Stir together. Add melted butter and stir until all crumbs are moistened.
Using the back of a spoon or a spatula, push the crumbs down on the bottom of the pan and then up the sides evenly.
Place in fridge while making the pie filling.
In a high speed blender, add the silken tofu (with water from package), dairy free milk, raw cashews, vanilla and espresso powder if adding. Blend until very well combined.
While the blender is still running, on low, pour in the melted chocolate. Combine well, stopping to scrap the sides if needed.
Pour mixture into graham cracker crust and place back in the fridge to chill and set up for 12 hours or overnight.
Video
Notes
*See post for tips, tricks, substitutions and more