Preheat the oven to 350F. Lightly grease a 9-inch pie pan with cooking spray.
Place the pretzels in a ziploc and crush into very small pieces. Pour into a bowl and add the brown sugar and vegan butter. Stir to combine.
Pour into the prepared pan and press into an even layer. Bake for 10-12 minutes until toasted. Let cool for 15-20 minutes before filling.
Make the pudding:
In a heavy-bottomed saucepan, whisk together the cocoa powder, cornstarch, cane sugar and pinch of salt. Over medium heat while whisking, add the coconut milk and almond milk. Whisk until totally smooth.
Continue to whisk until the mixture comes to a gentle boil. One the mixture bubbles continue to whisk and cook for another 2 minutes until thick. Remove from the heat and stir in the chocolate chips, vanilla, and vegan butter (if using). Pour into a bowl and let cool to just about room temperature, stirring often.
For the ganache:
Melt the chocolate and coconut oil together in the microwave at 50% power for 30-45 seconds, stopping to stir every 15 seconds. Stir until totally smooth. Pour and spread over the bottom of the prepared crust. Let set slightly before adding the pudding.
Pour the pudding into the crust. Smooth, then refrigerate until set, about 2 hour or up to 12 hours.
For the topping, place the CocoWhip in a bowl and use a hand mixer to whip until smooth, about 10-20 seconds. Spread over the pie and garnish with chocolate curls. Serve and enjoy!
MAKE-IT NUT-FREE: Use boxed coconut milk in place of the almond milk. (Do not use boxed coconut milk in place of the canned coconut milk.)