In a heavy bottomed saucepan, combine the cocoa powder, sugar, salt, and ¾ cup coconut milk. Stir over medium heat until it just barely starts to simmer. Add the PASCHA chocolate chips and stir until melted.
Preheat the oven to 350 degrees. In a large bowl, combine the gluten free flour blend, vegan buttery spread, sugar, and salt. Mix together with a pastry cutter.
Once the crust and the pudding are completely cooled, spread the cream cheese mixture over the crust. Then spread the cooled pudding over the cream cheese layer.
Store leftover pie in the refrigerator. It should stay fresh for about 4 days.
If you aren't gluten free, feel free to use regular all-purpose flour instead of gluten free flour.
If you have a different brand of dairy free cream cheese or whipped topping that you like, go ahead and use that.