Preheat the oven to 350 degrees.

In a small saucepan, melt the coconut oil.

In a food processor or using a rolling pin and a tightly sealed plastic Ziploc bag, blend or crush the cookies into crumbs.

In a small bowl, combine the melted coconut oil and cookie crumbs until the mixture resembles a wet sand.

Press the mixture into a pie pan.

Bake for ten minutes; let cool completely before filling. Note: the crust might “puff up” a bit in the oven; when you remove it, simply press back into place, being careful not to burn yourself!

While the crust is baking, heat the coconut milk in a medium saucepan until it reaches a low boil – medium heat. Watch that it doesn’t burn.

Remove the coconut milk from the stovetop; carefully pour in the chopped chocolate, making sure the chocolate is covered by the milk.

Let sit for ten minutes, then slowly whisk to combine.

Power-chill the ganache in the freezer for 30 minutes to help it thicken.

Once the ganache is cooled and thickened, pour into the pie shell. Chill for 4-6 hours in the fridge to help it firm up, or overnight.

Before serving, place fresh raspberries on top of the chocolate ganache, dust with a touch of icing sugar (optional!) and serve!