Say "No Cheese" Chocolate Mocha Pie

Who doesn't love cheesecake? I admit that I miss it, and I dream of cheesecake some days, but not today. This completely delicious "nocheesecake" recipe was a definite success. Topped with fresh berries, what could be better?

Preheat your oven to 350 degrees Fahrenheit.

Crust:
1/2 cup walnuts or pecans
1/2 cup oats
1/2 cup whole wheat flour
1/2 tsp salt
1/8 cup canola oil
1 Tbsp agave nectar

Place the dry ingredients ( nuts, oats, flour, salt) in a food processor and blend until crumbly. Add the oil and agave and pulse until incorporated.  Pour into an 8 inch lightly greased springform cheesecake pan and press to the bottom of the pan and just a little up the edge. The mixture will still be slightly crumbly, and this is a good thing.

Filling:
1- 14 ounce container of extra firm organic tofu, drained (I like Nasoya)
1/2 cup organic granulated sugar
1/2 cup cocoa
3 or 4 Tbsp instant espresso powder
1 Tbsp lemon juice
2 tsp vanilla
3 Tbsp cornstarch mixed in 1/4 cup cold water
1/2 to 3/4 cups of vanilla coconut milk (or other non-dairy milk, but coconut is soooo good!)

Place all ingredients in a blender beginning with just 1/2 cup of milk, and blend until creamy.  Add the rest of the milk if necessary and blend for another minute. You want the consistency of pudding, so you be the judge.The amount of milk will depend on how well drained the tofu is. Pour on top of the crumb crust in the spring-form cake pan. Smooth the top. Place in 350 degree preheated oven for 30 to 40 minutes. The edges will darken and the center of the pie will be set when it's ready. Remove from oven and cool on counter for 1 hour. Place in refrigerator for several hours or over night to chill thoroughly.

Slice and serve with fresh raspberries or strawberries.  See if you can save any leftovers.