Start by preparing the crust. Grease a nine-inch tart pan.

In a food processor, blitz the cookies until coarse ground.

Transfer the crumbs to a bowl and add the melted coconut oil. Give everything a good stir to combine, making sure all the crumbs are evenly coated in the coconut oil.

Press the crumbs into the prepared tart tin using your fingers, making sure the crust is even all the way around. Place in the freezer to chill for 10 minutes while you prepare the filling.

In a large bowl, mix together the tahini, condensed coconut milk, the non-dairy sour cream, and salt.

Once the base is good and firm in the freezer, take it out and pour in the tahini mixture. Shake the pie tin gently to level out the filling then return to the freezer to set for another 10-15 minutes.

Make the chocolate topping while the filling sets. In a small saucepan, combine the chocolate and the coconut oil. Melt gradually over a low heat, stirring regularly. Once everything is just about melted, stir well to combine and then set aside to reduce to room temperature.

Once the pie filling has set nicely, remove it from the freezer.

Pour the chocolate topping over the pie, gently swirling it to coat the top.

Sprinkle the sesame seeds around the edges of the pie. Allow the pie to set for at least 30 minutes before slicing.

Store leftover pie in the fridge.