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Get out a 9 inch tart pan. Place the cookies in a food processor and process until you have fine crumbs.
Add the softened vegan butter and process again until clumps start to form.
Transfer the crust mixture into the tart pan and press evenly and smoothly on the bottom and up the sides of the pan.
Place in the refrigerator for at least 1 hour or the freezer for 15 minutes.
Add the chopped chocolate to a medium sized bowl and set aside.
Measure the coconut milk (or scoop it out if thick) and place in a microwave safe bowl.
Heat for about 1 minute in the microwave. Whisk well, then pour over the chocolate in the bowl.
Let it sit for about 3 minutes so the chocolate can melt. Do not stir yet.
After 3 minutes or so, add the vanilla and whisk the chocolate, coconut milk and vanilla together until smooth.
If your chocolate hasn’t quite melted, you can stick the bowl back in the microwave for 20-30 seconds then whisk again.
Pour into the tart pan with the cookie crust. Smooth with a spoon so it's even, then refrigerate for about 2 hours, until firm.
Slice into small servings (it's super rich!), serve and enjoy.