Line a medium-sized cake tin with greaseproof paper.
Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine.
Melt the butter and coconut oil.
In a bowl, add the crushed cookies and pour over the melted butter and coconut oil and mix until like wet sand.
Press the mixture into the lined cake tin, making sure to compact it in using a spoon or clean hands.
Place into the freezer while you make the filling.
Drain the cashew nuts and place them into a food processor/ blender along with the coconut cream, maple syrup, vanilla and melted coconut oil.
Whizz on high for about 5 minutes until smooth. Add a splash of water if needed.
Fold in the crushed cookies until combined.
Pour the filling into the base, level with a spoon or off-set spatula, sprinkle over crushed cookies (optional), then pop back into the freezer to set. This will take 2-4 hours (I leave mine to set overnight). Store in a sealed container in the freezer and defrost fully before serving. Drizzle over a little dairy-free white chocolate before serving.