Instructions: For the Pie Crust: Heat the oven to 325 degrees. Combine the flour, cocoa powder, sugar, baking powder and baking soda. In another bowl, combine the soy milk, maple syrup, oil, water, and vanilla and almond extracts. Add to the flour mixture and stir well.

Pour into a 9-inch-square baking pan; bake 35 minutes. Cool 15 minutes, then refrigerate 1 hour. Crumble and press the crumbs into a 9-inch, deep-dish pie plate. Sprinkle with the chocolate chips.

For the Mousse: Place the chocolate chips, 1 cup of soy milk and cocoa powder in a bowl. Dissolve the kuzu in the remaining 2 tablespoons milk and add to the mixture. Place the mixture in a double boiler set over simmering water and melt, stirring occasionally. Transfer to a mixing bowl and let cool slightly.

Puree the tofu in a blender until smooth. Add the syrup and vanilla and almond extracts; blend again. Fold into the chocolate mixture. Refrigerate 30 minutes. Pour into the crust. Refrigerate overnight.

This recipe yields 8 servings.

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