For the pie crust: Simply mix all pie crust ingredients and press the crust with your hands into a pie dish. Place into freezer for 30 minutes.

For the strawberry mousse: Blend half the strawberries with the silken tofu, vanilla extract and 2 tablespoons of icing sugar until smooth. Cut the other half of the strawberries into small pieces and set aside.

Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Beat coconut cream using electric mixer until stiff peaks form. Add 2 tablespoons of icing sugar and more vanilla extract (optional) to coconut cream; beat for another minute.

Gently fold in the whipped coconut cream to the strawberry mix and add the strawberry pieces.

Once mixed, place the strawberry mousse onto the pie crust. Freeze for 30 minutes.

For the chocolate layer: In a small sauce pan, heat the coconut milk until warm. Pour the warm coconut milk over the chocolate chips, add coconut oil and vanilla extract and mix well for a few minutes until the chocolate chips have completed melted and the icing starts to cool down and thicken. Pour chocolate icing over the strawberry mousse layer and refrigerate for 4 hours until set.