Preheat oven to 425°F.

For the crust: In a food processor, pulse the ½ cup All Purpose Baking Mix, 4 tbsp cocoa powder, cinnamon and 3 tbsp xylitol to combine, about 10 seconds. Add cold chopped butter and pulse until mixture resembles a coarse meal, about 30 seconds. Add ½ cup coconut cream and pulse until mixture begins to come together, about 30 more seconds.

Transfer dough to a 9-inch pie plate and pat into an even layer on bottom and sides. Prick the dough about 15 times with a fork and crimp edges decoratively. Cover lightly with aluminum foil and bake 10 minutes, until set. Uncover and bake 10 more minutes until light golden brown. Cool crust before filling.

For the filling: Place chocolate and 1 tsp vanilla extract in a medium bowl. Heat one cup coconut cream and instant coffee over medium-high heat until just about to boil, about 4 minutes. Pour over chocolate, let stand 3 minutes, then stir until chocolate is melted. Pour into pie shell, smooth top and chill 30 minutes.

In a medium bowl with an electric mixer on high speed, beat remaining coconut cream, 4 tbsp xylitol, 1 tsp vanilla extract and 1 tbsp cocoa powder until medium peaks form, about 4 minutes. Spread over chocolate layer and freeze at least 2.5 hours or until firm. Remove from freezer 10 minutes before serving.