Make sure the cans of Coconut Cream (2 can) have been chilled for at least 24 hours.
Place the Dates (16), Coconut Oil (2 tablespoon), Vanilla Extract (1 tablespoon), and Dark Cocoa Powder (3 tablespoon) in food processor or blender. Blend until a batter is formed. Press this into a lined 8 in pie pan for the crust. Place in freezer or fridge until ready to make the dirt pie filling.
After the coconut cream has chilled for 24 hours, place the hardened cream portion (not the liquid) in a stand mixer or bowl where you can beat with mixer. Beat or mix until fluffy frosting is formed.
Add your Vegan Cream Cheese (8 ounce), Banana (1), Vanilla Extract (1 teaspoon), and Coconut Sugar (1/2 cup). Beat/mix again on medium until banana cream cheese sugar is mixed thoroughly.
Taste to see if you need more sweetener, etc. If it tastes to your liking, pour the dirt pie filling into the cocoa crust.
In a small bowl or ziplock bag, crush your Dairy-Free Gluten-Free Chocolate Vanilla Creme Cookies (21). Generously sprinkle on top of the pie filling. Next, add Melted Dark Chocolate Chips (1 handful).
Drizzle with Dark Chocolate (1/4 cup) and sprinkle with Powdered Confectioners Sugar (to taste) and Unsweetened Cocoa Powder (to taste).
If you want the filling texture to be like a "pudding", place the whole pie in the fridge until ready to eat. If you want the filling texture to be like ice cream or frozen pie, place the whole pie in the freezer until ready to eat. The crust might be a little harder to slice once frozen.