Place 1 1/2 cups raw cashews in a large bowl and pour boiling water over them until completely covered. Soak at least 2 hours or up to overnight.

While the cashews soak, make the crust: add 2 cups raw almonds, 6 Tbsp coconut oil (plus more if needed), 5 Tbsp sugar-free confectioners' sugar, and 3 Tbsp raw cacao powder to a food processor. Process until the mixture comes together into a thick dough (the consistency of very thick nut butter or cookie dough). If it seems too dry, add a little more coconut oil, 1 teaspoon at a time.

Line an 8-inch springform pan with parchment paper. Transfer the crust mixture into the pan and press it into an even layer across the bottom (and slightly up the sides if you prefer). Place the pan in the freezer while you finish the filling.

Drain the soaked cashews in a colander and discard the soaking water.

Make the filling: in a high-powered blender, combine 1 1/3 cups full-fat canned coconut milk and 1 1/2 cups unsweetened creamy peanut butter. Blend until completely smooth.

Add the drained 1 1/2 cups soaked cashews, 1 cup sugar-free confectioners' sugar (or more to taste), 1 tsp pure vanilla extract, and 1/2 tsp sea salt to the blender. Blend until the filling is completely smooth and creamy, scraping down the sides as needed. If the mixture is too thick to blend smoothly, add additional full-fat canned coconut milk a tablespoon at a time (as needed) until it reaches a spreadable, smooth consistency.

Pour or spread the filling evenly over the frozen crust. Smooth the top with a spatula, then return the pan to the freezer and freeze for 1 hour.

Make the chocolate ganache: in a microwave-safe bowl combine 1 cup sugar-free chocolate chips, 1/2 cup full-fat canned coconut milk, and 1 Tbsp coconut oil. Microwave in 20-second intervals, stirring thoroughly between intervals, until the chocolate is melted and the mixture is smooth (about 60 seconds total). Let the ganache cool briefly until pourable but not hot.

Pour the ganache over the chilled filling and spread into an even layer. Sprinkle a pinch of sea salt over the top if desired.

Freeze the pie for at least another hour (longer if you prefer firmer, cleaner slices). When ready to serve, run a sharp knife around the edge, slice, and enjoy.