Cold Brew Chocolate Icebox Pie

This Cold Brew Chocolate Icebox Pie is diner-style nostalgia reimagined for the plant-based coffee lover. A press-in crust of crushed gluten-free chocolate cookies and melted coconut oil forms the base for a decadently smooth filling made from soaked cashews, full-fat coconut milk, melted dark chocolate, and a generous pour of cold brew concentrate. No baking, no eggs, no dairy — just a blender, a freezer, and a little patience while the pie sets into sliceable, fudgy perfection. The filling gets its richness from blended cashews and coconut cream rather than eggs or cream cheese, while maple syrup brings natural sweetness and cold brew coffee adds a deep, bittersweet edge that balances the dark chocolate. A pinch of sea salt and a splash of vanilla round out the flavor, making every bite taste like a frozen mocha in pie form. Finish with a dusting of cacao nibs or a drizzle of melted chocolate for a bakery-worthy presentation. This dessert is naturally dairy-free, egg-free, and can be made gluten-free with the right cookie base, making it an easy crowd-pleaser for vegan and non-vegan guests alike. Since it's served chilled or frozen, it's an ideal make-ahead dinner party finale — just slice and serve straight from the freezer or let it soften slightly in the fridge beforehand.

Ingredients

• 2 cupsraw cashews, soaked in hot water 1 hour, drained
• 24 cookiesgluten-free chocolate sandwich cookies, crushed, filling included
• 5 tbspcoconut oil, melted, divided
• 1 cupfull-fat coconut milk, well shaken
• 8 ozdark chocolate, dairy-free, chopped, divided
• 0.5 cupcold brew coffee concentrate
• 0.5 cupmaple syrup
• 1 tspvanilla extract
• 0.25 tspFine sea salt
• 2 tbspcacao nibs, for garnish, optional
• 0.5 cupcoconut whipped cream, optional, for topping

Method

1. Place the gluten-free chocolate sandwich cookies in a food processor and pulse until finely crushed into crumbs.
2. Add 3 tablespoons of melted coconut oil to the cookie crumbs and pulse until the mixture resembles wet sand.
3. Press the cookie mixture firmly and evenly into the bottom and up the sides of the pie dish. Place in the freezer to firm up while you make the filling. 15:00
4. Melt half of the dark chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. 1:00
5. In a high-speed blender, combine the soaked and drained cashews, coconut milk, melted dark chocolate, cold brew concentrate, maple syrup, remaining melted coconut oil, vanilla extract, and sea salt.
6. Blend on high until the filling is completely smooth and creamy, scraping down the sides as needed, about 2-3 minutes. 3:00
7. Remove the crust from the freezer and pour the chocolate cold brew filling into it, smoothing the top with a spatula.
8. Melt the remaining dark chocolate and drizzle it decoratively over the top of the pie.
9. Freeze the pie uncovered for at least 4 hours, or until fully set and sliceable. 240:00
10. Let the pie sit at room temperature for 10 minutes before slicing. Top each slice with coconut whipped cream and a sprinkle of cacao nibs, if desired.