For the crust

1. Preheat the oven to 350ºF. Lightly grease a pie dish (not deep-dish) with coconut oil. Set aside.
2. In a mixing bowl, combine the Simple Mills Brownie Mix with the coconut oil. Stir to completely combine them. Once combined, press evenly along the bottom and up the sides of the prepared pan. I like to use a flat-bottomed measuring cup to help press it flat.
3. Bake for 15 to 20 minutes or until the crust is firm. Remove from the oven and set aside to cool while you prepare the filling.

For the filling

1. Place the chocolate in a large bowl. In a small saucepan, bring coconut just to a boil. Pour hot coconut milk mixture over chocolate and let stand 1 minute, then whisk until smooth and creamy. Whisk in the almond butter, vanilla extract, peppermint extract, and salt, if using.
2. Pour the filling into the prepared crust. Shake gently to even out the filling and pop any bubbles.
3. Place in the fridge for at least 4 hours to firm up completely.
4. Once firm, garnish as desired. I used chocolate shavings and chopped candy canes, but you could use coconut whipped cream, chocolate drizzle, or anything else you’d like!
5. Serve chilled and keep stored in the refrigerator for up to 6 days.