• 8 oz - cream cheese alternative (Toffuti brand)
• 8 oz - non-dairy whipped topping
• 2/3 cup - water
• 5 tbsp - rich powdered drinking chocolate (such as Trader Joe's Sipping Chocolate or Mariebelle)
• 2 tsp - instant coffee
• 1 ready made chocolate pie crust (or if you have a recipe, use your own)

1. - heat 1/3 cup of the water in the microwave. mix 1 tsp instant coffee until dissolved. then mix and dissolve 3 tbsp hot cocoa into the coffee mixture. set aside to cool.
2. - whip the Tofutti or cream cheese until fluffy.
3. - set aside approx 3/4 cup of the whipped topping for later use
4. - fold the remaining whipped topping into the Tofutti, followed by the cocoa/coffee mixture
5. - pour into pie crust
6. - spread the left over 3/4 cup of whipped topping on top of the pie
7. - in the measuring cup, heat the remaining 1/3 cup of water in the microwave for 30 seconds
8. - dissolve the remaining 1 tsp instant coffee and the remaining 2 tbsp cocoa in the hot water. cool.
9. - use a spoon or knife to drizzle/splatter the cocoa/coffee mixture on top of pie
10. - freeze pie in freezer at least one hour or until firm
11. alternate toppings:
12. -dark chocolate shavings
13. -crushed chocolate covered espresso beans

this is a veggie twist on my brother's butterfinger/heath bar cheesecake whipped pies, and substituting it with the 2 things i cannot live without!!! coffee and chocolate =D