Tahini Dark Chocolate Refrigerator Pie

Lay two long strips of baking parchment across the centre of a 9” pie tin, making a cross in the centre (this is to help lift the pie out when it’s ready). Set aside.

In a food processor, blitz the cookies (200 g) until coarse ground. Alternatively you can put them in a ziplock bag and crush with a rolling pin. Transfer the crumbs to a bowl and add the melted vegan butter (2 tablespoon). Stir to combine, ensuring all crumbs are evenly soaked in butter. Press the crumbs into the prepared pie tin, making sure the crust is even. Place in the freezer to chill for 10 minutes while preparing the filling. Start 10m timer

In a large bowl, mix together the tahini (250 g), condensed coconut milk (210 g) and the vegan yogurt (125 g). Once the base is firm from the freezer, remove it and pour in the tahini mixture. Gently shake the pie tin to level the filling, then return to the freezer for another 10-15 minutes. Prepare the chocolate topping while the filling sets. Start 15m timer

In a small saucepan or microwaveable bowl, combine the vegan dark chocolate (150 g) and the coconut oil (2 tablespoon). Melt gradually over a low heat or in a low-powered microwave, stirring regularly. Once just melted, stir well to combine and set aside to cool to room temperature.

Once the pie filling has set nicely (it should be soft but not sticky to the touch), remove it from the freezer and sprinkle over the [pinch flaky sea salt].

To add the chocolate topping, work fast as it will set quickly. Swirl the tin to ensure it covers the entire top of the pie with a quick, confident movement. While the chocolate is still setting, sprinkle the white sesame seeds (1 teaspoon) around the edges, then place in the fridge to cool.

Allow the pie to cool for at least 30 minutes before slicing and serving. Start 30m timer