For nearly 2 years, I was a vegetarian. I even spent a few weeks trying out a vegan diet, which is how I came across this recipe. I've since tweaked it to perfection with a little help from my 6-year-old son, Ethan.

Even though I'm back to my omnivorous ways (there is no acceptable substitute for bacon, sorry), I still make this pie now and then just because it's delicious and easy to make.

Plus, it has tofu in it, so you can totally call it healthy... right?

Here's what you'll need:

• 1 (12.3 oz) package silken tofu, drained
• 2 cups vegan semi-sweet chocolate chips
• 1/2 cup pure maple syrup
• 1 Tbsp vanilla extract
• Graham cracker crust (I get the pre-made crust already in the pie tin, which may not necessarily be vegan)

Here's how you make it:

Drain the silken tofu and set aside to dry on a paper towel.

Melt the chocolate chips using a double boiler. If you don't have a double boiler, you can melt the chips in the microwave.

Combine the tofu, maple syrup, salt and vanilla extract in a blender and blend until smooth. Slowly add the melted chocolate chips to the mixture; blend on low.

Once the filling is mixed thoroughly and is smooth, pour the filling into the pre-made crust. Refrigerate for an hour to let it set, then serve.

Do you have a recipe you want to share with other Patch readers? Email editor Jen Anesi at jen.anesi@patch.com and your recipe could be featured on Clawson Patch! Original recipes only, please.