Drain tofu in a strainer and remove any extra liquid.
Melt the chocolate chips in a small saucepan on low stirring often to ensure chocolate is not burning.
Combine tofu, melted chocolate, cocoa, peanut butter and vanilla in a blender. Process on high until mixture is smooth, scraping sides often.
Pour pie filling into prepared pie crust. Refrigerate 4 hours prior to serving.
Sprinkle with toppings if using.
This will hold in the refrigerator up to 5 days.
