Calling all chocoholics! It's time to indulge your sweet tooth with these mini no bake chocolate pies nestled in an Oreo crust. A tart with smooth dairy free chocolate pie filling with a cookies and cream crumbly crust.
Combine the Oreo cookies and butter in a food processor and process until a fine crumb is formed. Press the crumb mixture into the bottom and sides of 4 mini tart pans. Transfer to the freezer for 20 minutes while you prepare the filling.
Place the chocolate chips in a large heat-safe bowl. In a medium pot, combine the coconut milk and butter. Bring to a simmer over medium heat and pour over the chocolate. Let sit for 5 minutes without stirring.
Add the vanilla extract to the chocolate and mix well. Divide the mixture between the tart pans. Transfer back to the freezer or refrigerator just until set, about 30 minutes in the freezer or 2 hours in the refrigerator.
To serve, top with fresh fruit, nuts, and/or powdered sugar if desired.
Notes
The tart pan size is 4" in circumference and .75" high.