Method (base)

1. Line the base of a loose base 8” round cake tin with grease proof paper. Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
2. Add the Oreo biscuits to a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter along with the ground coffee and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers and should hold its shape. Press the mixture in the lined tin, making sure to compact it in using clean hands and up the sides of the tin. The more compact it is, the less likely it will crumble.

Method (chocolate filling)

1. Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free chocolate and ground coffee into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes.
2. Add the melted chocolate and coffee mixture, silken tofu, sugar, condensed milk and milk into a high speed blender and blend until silky smooth. You might need to stop and scrape down the mixer a few times.
3. Pour the chocolate mixture over the base and level out with the back of a spoon.
4. Transfer the pie into the fridge and allow to chill until set and firm, approximately 4 hours or preferably overnight.

Method (creams)

1. Add the vegan cream and ground coffee into a stand mixer fitted with a balloon whisk attachment and whip on high speed until thick. You can also whip it by hand using an electric hand whisk.
2. Spoon the cream on top of the chocolate filling and swirl around to create an even layer.
3. Whip up the plain cream and pile on top of the coffee cream! 
4. Grate some dairy-free dark chocolate over the top of the pie. Chill until set.
5. Use a sharp knife to slice the pie into slices and serve.