Preheat the oven to 325 degrees Fahrenheit.

In a small bowl, mix the ground flaxseed and 2 tablespoons of water together and set aside to thicken for 15 minutes.

Whisk the almond flour, cocoa powder, and trubinado sugar together in a medium bowl.  Add the flax mixture and coconut oil to the bowl and beat together, using a mixer, until a moist, crumbly mixture forms.

Press the dough into a 9-inch pie plate.  Bake in the preheated oven for 10 minutes, then let the pie crust cool completely before making the chocolate truffle filling.

Put the tofu and maple syrup in a blender and process until smooth.  Set aside.

Put the chocolate chips and soy milk in a microwave-safe bowl and stir together.  Heat in the microwave in 15 second increments, stirring after each 15 seconds, until the chocolate has melted and the mixture is smooth and creamy.  

Add the chocolate mixture to the blender and process until smooth and creamy.

Pour the chocolate truffle filling into the cooled pie crust, then put the pie in the refrigerator overnight, or for at least 6 hours, to chill and set.

Place the cornstarch and lemon juice in a medium saucepan and whisk together until no lumps remain. Add the remaining ingredients and stir to combine.

Bring the mixture to a boil over medium heat. Once it comes to a boil, continue cooking the sauce for an additional minute, then remove the saucepan from the heat. Let it cool completely, then transfer it to an airtight container and store in the refrigerator.

Serve slices of the chocolate truffle pie with triple berry sauce spooned over them.  You can add a dollop of whipped cream if you wish.