In a mixing bowl, combine the almond flour, melted butter, and powdered sweetener. Mix until the texture becomes slightly crumbly but holds together when pressed. Transfer this mixture into your pie dish and press it down firmly using the back of a spoon or your fingers. Make sure it’s evenly spread across the base and slightly up the sides so it forms a solid crust. Place the dish in the refrigerator and let it chill for about 15–20 minutes to firm up.

While the crust is chilling, take your chocolate and melt it gently. You can do this using a microwave in short 20–30 second intervals, stirring in between, or by using a double boiler. Make sure the chocolate melts smoothly without overheating, as burnt chocolate can become thick and grainy.

Add the silken tofu, melted chocolate, powdered sweetener, vanilla extract, and cocoa powder into a blender or food processor. Blend everything together until the mixture becomes completely smooth and silky. Take your time here—blend a little longer than you think you need to so there are absolutely no lumps left. The smoother the mixture, the creamier your pie will be.

Remove the chilled crust from the refrigerator and pour the chocolate tofu filling into it. Use a spatula to spread the filling evenly across the crust, smoothing out the top so it looks clean and even.

Place the pie back into the refrigerator and let it chill for at least 2–3 hours, or until fully set. For best results, you can leave it overnight so the texture becomes firm and easy to slice.

Once the pie is set, take it out of the fridge and let it sit for a minute or two if needed. Use a sharp knife to cut clean slices, wiping the blade between cuts for neat edges. Serve chilled and enjoy the smooth, creamy chocolate texture in every bite.