Crunchy Chocolate Truffle Pie (Vegan-Friendly)

I was looking through some old Vegetarian Times magazines for inspiration the other day and I came across this luscious looking pie. Oh how I wish I could post the photo that was printed with it! I'm posting it here for safe-keeping because I am DEFINITELY going to want to make it soon.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 1  cup  vegan  semi-sweet chocolate chips
• 12  ounces firm silken tofu
• 1⁄2 cup pure maple syrup
• 1  cup creamy peanut butter
• 9  inches graham cracker pie crust
• 1⁄2 cup  chopped  chocolate-covered pretzels

Directions

1. Place chocolate chips in a microwave-safe bowl and microwave 30 seconds. Stir and heat 30 seconds more. Repeat stirring and heating until chocolate is just melted. Set aside.
2. Combine tofu and maple syrup in food processor. Blend 3 minutes or until smooth.
3. Add peanut butter and process until smooth.
4. Add melted chocolate and process until smooth.
5. Pour mixture into prepared pie crust, smoothing top; refrigerate 20 minutes.
6. Sprinkle chopped pretzels on top and serve, or refrigerate until ready to serve.