Step 1

Place digestive biscuits in a food processor and blitz until fine crumb. Add melted vegan butter and cocoa powder and blitz again until combined.

Step 2

Line a 9 inch loose bottomed pie dish. Pour biscuit mix in and use hands/flat bottom glass to flatten and push up the sides. You can just keep it as a base and not up the sides if it is easier, it will just be thicker. Pop it in the fridge.

Step 3

Break up dark chocolate and melt over a bain-marie. Once melted remove from the pan.

Step 4

Remove the white coconut fat from the tins of chilled coconut milk. It should be at the top of the tins with the water at the bottom. Add to the melted chocolate and whisk until fully combined and smooth. Spoon/pour onto the biscuit base, gently tap on the work surface to release any air bubbles. Place in the fridge for around 2 hours until set and chilled.

Step 5

Place the double cream, icing sugar and vanilla in a bowl. Whisk with a hand held mixer for 3-5 minutes until thick and fluffy. Spoon on top of the pie and finish with some extra grated dark chocolate. Serve immediately and enjoy!

Step 6

Store in the fridge, will keep for 3-4 days.