First, prick the bottom of the pie crusts with a fork, and bake according to package directions. Set aside to cool.

Now, we make the chocolate filling.

First, prepare the tofu by draining all the water from the package. Gently press a few paper towels to the surface to remove excess water.

Next, heat ¼ cup of water and steep 3 chai tea bags in it for ~10 minutes, until dark and strong.

Combine the chai tea and chocolate chips in a microwave-safe bowl, and heat in 20 second increments until smooth and creamy.

In a food processor, combine the melted chocolate + chai, drained tofu, vanilla, agave syrup, and cinnamon. Blend until completely smooth and silky. It should look like thick pudding!

Divide the pudding mixture evenly among the 12 pie crusts.

Serve immediately or chill for a few hours before serving for a thicker filling.

Enjoy topped with Reddi-wip Coconut Non-dairy whipped topping!