No Bake Vegan Italian Cream Ganache Pie

Serves 8


  • 1 box Kim and Jake's Italian Cream Cookies

  • 2 cups dark chocolate (dairy free)

  • 1 can coconut milk

  • 1/2 cup coconut oil

  • 2 tablespoons sugar

  • 1 tsp salt

  • Pinch big crunchy salt for topping if you like


To prepare the crust:

  • 1 9 inch pie pan

  • Food processor

  • Break cookies into crumbles with your hands over food processor attached to motor with blade attachment


  1. Pulse in processor until fine crumb forms

  2. Add two tablespoons sugar, 1 tsp salt, and half cup coconut oil

  3. Pulse again to until coconut oil is mixed into cookie crumb (a gravelly dough will form)

  4. Pour dough in pie pan and gently knead with your fingers

  5. Press dough out from the center of the dish with fingers until it creeps up the sides of the pan

  6. Press dough against sides of pan (this is tricky and will take a minute so be patient and expect crumbs to peel away from time to time, it's okay, just patch and move on)

  7. When shell has been formed in the pan put in the freezer and allow to set firmly (approx. 3 hrs)


For the ganache:

  • 1 medium mixing bowl

  • 2 cup microwavable measuring cup

  • 1 spatula or whisk


  1. Pour coconut milk in measuring cup, should be about 1 3/4 cups of liquid and solid mixed together.

  2. Heat in microwave about 3 minutes or until it starts to boil and solids have melted

  3. While microwave is doing its thing measure out 2 cups of dark chocolate and pour into mixing bowl

  4. When coconut milk has finished heating up pour over chocolate and allow to sit for 3 minutes

  5. With spatula or whisk mix coconut and chocolate together until all the chocolate has melted and all the ganache is shiney and one homogenous color

Final Steps:

  1. Remove pie shell from freezer and pour all the ganache evenly into crust

  2. Place back in freezer for 30 minutes and the in refrigerator for a minimum of 1 hour (but can be up to 24)

  3. 30 minutes before you want to eat remove from refrigerator, sprinkle with salt, slice, and serve on small plates with fresh fruit or coconut ice cream