To make the crust, add the Oreo® Chocolate Sandwich Cookies (28) to the food processor and process into fine crumbs.
Pour the Coconut Oil (1/3 cup) into the food processor and pulse into the crumbs until combined.
Grease a 9-inch round pie dish. Pour crumb mixture into the dish and firmly press into the bottom and up the sides. Place into the freezer to set while you prepare the filling.
In a heat-safe bowl over a pot of simmering water begin to melt the Vegan Chocolate (1 cup). Once the chocolate begins to soften, mix in the Coconut Oil (2 tablespoon) and stir until completely combined and glossy. Set aside.
Peel and pit the Avocado (2).
In a food processor or a blender, combine avocado and the melted chocolate with the Nut Butter (1 tablespoon), Unsweetened Cocoa Powder (3 tablespoon), Maple Syrup (1/3 cup), Vanilla Extract (1 teaspoon), and Sea Salt (1 pinch). Mix until a whipped texture begins to form.
Pour the mixture into the cooled crust and let set in the fridge for at least 2 hours.
Garnish with Fresh Strawberries (to taste) or your favorite fruit and Unsweetened Coconut Flakes (to taste) and serve.