Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie pan.

Crush the gluten-free Oreo cookies into fine crumbs and mix with melted vegan butter until it resembles wet sand. Press into the pie pan and bake for 10 minutes. Let it cool completely.

In a saucepan, combine coconut sugar, cornstarch, unsweetened cocoa powder, and salt. Add full-fat coconut milk and unsweetened almond milk, whisking until well combined. Cook over medium heat for about 8-10 minutes until thickened.

Remove from heat and stir in dairy-free chocolate chips and vanilla extract until melted and smooth.

Pour the filling into the cooled crust, cover with plastic wrap, and refrigerate for at least 3-4 hours until set.

Garnish with dairy-free whipped topping and shaved chocolate before serving chilled.