Now, this is a pretty simple dessert, made with just a few ingredients but utterly delicious. Think giant cookie with a rich chocolate pudding on the top. We have used our Oatmeal Currant Cookie Mix to make the crust but you can actually use any of our signature cookie mixes. The hardest part about this dessert is having the patience to wait for it to set! Serve as is or with a nice dollop of whipped coconut or dairy cream.


1 package Anita’s Organic Oatmeal Currant Cookie Mix

½ cup + 2 tbsp butter (or nondairy alternative)

1 ½ cups Anita’s Organic Chocolate Chips

1 can organic full fat coconut milk, that has been in the fridge for at least 24hrs

1 tsp vanilla extract (or ½ tsp vanilla powder)

Print Recipe


Pre-heat the oven to 375F and lightly oil a 9-inch spring form cake pan. Use the spring form pan if you want to take the pie out and place it on a fancy plate for serving. If this is not your plan a regular pie dish is fine too.

In a large bowl empty the contents of the cookie mix. Gently melt the butter (or non-dairy alternative) in a pan or microwave (be careful not to burn it).

Drizzle the butter onto the dry cookie mix and mix well. Grab a small handful and squeeze – if it holds together somewhat (like a cookie would) press the mixture into the oiled pan to form the crust. If the mixture is too dry to hold its shape add a little more melted butter or water but be careful not to make the mixture too oily/wet.

Bake the crust for 20 to 30 minutes until golden brown around the edges and set. Remove from the oven and allow to cool a little, while you make the filling. (If the crust has ‘puffed up’ a little simply press it down (while still warm) with the back of a spoon)

To make the filling melt the chocolate over a double or boiler or very gently in the microwave. Open the can of coconut milk and very gently spoon out the thick layer of coconut cream that will have formed at the top of the can whilst in the fridge and add to the melted chocolate. Whisk the coconut milk and melted chocolate together (with a balloon whisk) until smooth and velvety. Add the vanilla extract (or powder) and mix again.

Pour the chocolate mixture over the cookie crust, cover with plastic wrap and place in the fridge for at least 3 hours until set.

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