In a medium sauce pan, mix cocoa, sugar, cornstarch and whisk well. Gradually add cashew/Milkadamia milk and almond milk creamer to the dry ingredients in saucepan. Whisk until smooth and well blended. Cook over medium heat stirring with flat bottomed whisk scraping the bottom and sides of pan constantly.
Bring mixture to a boil and boil for 1 minute, remove from heat.
Add Earth Balance butter, vanilla, and chopped Beauty Bar Chocolate . Whisk until chocolate and butter are melted, pour into bowl and place plastic wrap pressed onto surface to prevent skin from forming; refrigerate for 2 to 3 hours.
Once cooled spread into prepared crust and top with So Delicious cocowhip whipped topping. Top with homemade chocolate shavings (directions in blog above).