note: I use all vegan, gluten free, and refined sugar free ingredients. You can use any cookies or chocolate chips you prefer based on the level of health you are trying to reach. You can also cut pie into smaller bite sized pieces and store in the freezer to eat throughout the week as a small treat. That's what we did with the leftovers and they kept great!Instructions:To make the crust, melt chocolate chips and coconut oil in microwave 30 seconds at a time, or on stove top, until most of the chips are melted. Mix with a spoon to melt the rest. You don’t want to overheat it and burn the chocolate. Pour into the bottom of a springform pan.Next, crush 2 cups of chocolate cookies using a food processor or by putting the cookies in a plastic bag and pounding on them. Sprinkle cookie crumbs on top of melted chocolate. Put in the freezer to harden a bit while making the filling.To make filling, drain and rinse cashews. Put in food processor, blender or high-speed blender along with the rest of the ingredients and blend for 3-5 minutes until smooth and creamy. Pour over crust. Put in freezer to harden a bit while making the topping.To make topping, melt chocolate chips and coconut oil in microwave 30 seconds at a time, or on stove top, until most of the chips are melted. Mix with a spoon to melt the rest. Again, you don’t want to overheat it and burn the chocolate. Pour over filling.Place pie in the freezer until ready to eat. About 30 minutes before serving, remove from freezer and let thaw out a bit. Once semi-thaw, remove springform. Cut pie into pieces and keep in the freezer until ready to eat.