Prep: Preheat the oven to 350F and generously grease an 8" tart or pie pan with non-stick cooking spray; set aside. Make sure you have enough room in your fridge or freezer to be able to store the pie on a level surface.

Crust: Add the Oreo cookies to a food processor with a S-blade attached. Pulse a few times to get a crumbly texture, then add in the melted coconut oil. Process for 45 to 60 seconds, scraping the sides as necessary.  A uniform ball of dough that is slightly crumbly should form. Press the dough into the tart dish - I like to use a flat-bottomed glass to really pack it in. Bake for 10 to 12 minutes, then set aside to let cool.

Chocolate Layer: Melt the chocolate using either the microwave or a double boiler (see notes). Use a spatula to spread most of the chocolate layer across the bottom of the pie dish, saving 2 to 3 tablespoons for decoration in step 5.

Peanut Butter Filling: In the meantime, add the tofu, peanut butter, coconut oil, maple syrup, vanilla, lemon juice, and salt to the food processor and process for at least 60 seconds, until the mixture is thoroughly whipped and smooth. Pour this mixture over the pie base and use a spatula to smooth out the top.

Chocolate Drizzle: Drizzle the remaining melted chocolate over the pie.

Set & Serve: Place the pie in the fridge overnight until set, or for at least 8 hours. You can also place the pie in the freezer for at least 4 hours and thaw before serving. Once set, serve as desired; leftovers will keep in the fridge for up to 5 days, or in the freezer for up to 2 months.