Preheat the oven to gas 5 / 190C / 375°F
Line a loose bottomed 9" round tin with parchment paper or if you don't have one with a loose bottom, use foil and leave an overhang at 2 sides for easy removal later
Mix the cookie crumbs and melted butter together to make a kind of dough and press into your lined tin until the cookie base is well packed and evenly spread
I used these cookies I got as a gift, they're flavoured with cinnamon & orange and smell divine but use any cookie you like the best. If I hadn't used these I would have just used Digestives, recipe below
https://cookpad.com/us/recipes/336555-vickys-digestive-biscuits-gf-df-ef-sf-nf
Set the base aside in the fridge while you make the filling
Pour the coconut milk, maple syrup, cocoa powder and vanilla into a saucepan and whisk over a medium heat until the cocoa is dissolved in. Taste and decide if you want to add more cocoa powder in
Bring to a low boil then add the cayenne pepper if using. I wouldn't advise adding more than the quarter teaspoon
Mix the cornflour and milk of choice together until the starch has dissolved
Pour into the pudding mix and keep whisking until well thickened. Cook & whisk for at least 3 minutes to make sure the starch taste has been cooked out
Pour into the pie tin and bake in the oven for 30 minutes or until the top has turned a darker shade brown
Set aside to cool then chill for a good 2 hours before releasing from the tin, slicing and serving with ice cream, whipped coconut cream or fresh fruit
https://cookpad.com/us/recipes/332956-vickys-vanilla-ice-cream-with-flavour-variations-gf-df-ef-sf-nf
https://cookpad.com/us/recipes/338524-vickys-whipped-coconut-cream-gluten-dairy-egg-soy-free
