Melt chocolate chips in the microwave. I do this in 35 second intervals and stir in between.
It takes less than two minutes.
Add vanilla and Kahlua (or almond milk) and stir.
Combine the tofu, chocolate mixture and honey in a blender jar.
Liquefy until smooth, scraping down the sides occasionally.
Pour into cooled pie crust and refrigerate for 2 hours.
Now, whip up the topping:
Combine Truwhip (or cool whip), cream cheese, powdered sugar and vanilla in the bowl of an electric mixer.
Blend until smooth.
Top chilled pie with cream frosting and add dark chocolate shavings on top.
Store in the refrigerator until ready to serve.