Preheat oven to 350F.

In a food processor, blitz together butter, sugar, flour, cocoa powder and salt until a dough forms (it'll be very soft, like cookie dough). Press into a lightly sprayed tart pan (if you're using a pie pan you can probably skip the spray). Use a fork to pierce the bottom to prevent air bubbles. You may not use all the dough, depending on the size of your pan. Reserve the rest to make a mini pie later if you also have extra filling.***

Bake for 15 minutes, then remove and let cool on a wire rack. You may need to use a fork to press down the crust because it may have puffed up.

Using a double boiler or a heat-safe bowl over a low-simmering pot, melt the chocolate. Transfer to a food processor or a blender and blend with the coffee liqueur, maple syrup, and vanilla extract until smooth. Add tofu and continue to blend/process until you have a very smooth and silky filling. Fill your cooled chocolate pie crust, you may have some leftover.

Let the pie set in the fridge for at least 4 hours, but I let it chill overnight.

Scoop out the thick, coconut cream from the top of the unshaken and refrigerated coconut milk can. Reserve the remaining liquid for smoothies. Whip cream with icing sugar until thick and soft peaks form. If you are finding it's not thickening up, add 1 tbsp tapioca starch.

Either spread on top, or pipe little rosettes and garnish with fresh raspberries.