Silken Chocolate Pie

From Sarah Lipoff, POPSUGAR Fitness

Draining the tofu adds to the texture of the pie, but you can skip the step if you're short on time.

Line a strainer with paper towels and then add the silken tofu. Place another piece of paper towel over the top and then a small plate. Pop in the fridge and let strain for 30 minutes.
Place the graham crackers and coconut oil in a blender and pulse until it resembles grainy sand. Press into the base of a 9-inch pie pan in one even layer.
Add the cream cheese, tofu, yogurts, honey, vanilla, and cocoa powder into a bowl and whip until smooth.
In a small saucepan, measure and add the water, along with the packet of unflavored gelatin. Let sit for one minute then bring to a boil, whisking to ensure the gelatin has melted.
Slowly pour the gelatin into the chocolate base while whipping on low. Pour into the pie pan and smooth using a spatula.
Let set in the refrigerator for 4 hours, preferably overnight.