To make the chickpea tofu, drain and rinse the soaked chickpeas and place them in a high-powered blender. 

Add the water and blend for around two minutes or until smooth and thick.

Place a medium saucepan on to your counter top and place a nut-milk bag or a muslin cloth inside. Pour the chickpea mixture into the bag and close the top. Using clean hands, twist and squeeze the bag until it release as much milk as you can. Set aside the bag and the remaining pulp.

Place the saucepan over low to medium heat and cook, continuously stirring, for ten minutes. The milk will thicken to a super thick custard consistency. If you are not sure, ten minutes of cooking is a safe bet.

Pour the mixture into a lunch-box style container with a lid. 

Leave on the counter without the lid to cool before placing it in the fridge to finish setting. Pop the lid on before it goes in to the fridge for at least two hours. 

To make a pretzel pie crust, preheat the oven to 170 degrees C. After blitzing the pretzels to a crumb, combine them, the sugar and the melted butter in a large bowl. Combine and press in to a medium pie (20cm or 7.9 inch) pan. 

Bake in the oven for 8 minutes. Remove from the oven to cool.

To make the soy-free silken chocolate filling, blend the tofu, almond milk, almond butter, vanilla and maple syrup until smooth and well combined. 

Melt the chocolate either in the microwave or in a double broiler over the stove and pour in to the blender.

Blend until all ingredients are smooth and silky. 

Pour the pie filling in to the pie crust and place in the fridge to set. The filling will be set in around three hours but a full day is better.

Serve with either a sprinkling of sea salt (trust me, it is divine) or a good dollop of whipped coconut  cream and fresh berries.