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Pour almondmilk into a small saucepan and bring to a simmer over medium heat.
Stir in agar-agar and cook at a bare simmer, stirring frequently, until agar-agar is completely dissolved, 4 to 5 minutes.
Combine tofu, maple syrup, cocoa powder, espresso powder, vanilla, salt and almondmilk mixture in a blender.
Blend until very smooth, scraping down the sides of the blender if necessary.
Pour into pie shell; if your shell is too small to hold all the mixture, refrigerate any excess in a small cup to eat like pudding.
Cover and refrigerate until firm, at least 3 hours.