Lightly spray a 9” pie or tart pan with oil and set aside. Place the 3/4 packed pitted medjool dates in a large bowl, cover with hot water, and let soak 5 minutes. Drain the dates well and set aside (reserve the soaking liquid if desired).

Make the crust: In a food processor with the S‑blade, add 1 1/2 cups raw walnuts, 3 tablespoons cacao powder, and 1/4 teaspoon kosher salt. Process until a slightly coarse “flour” forms. Add the drained dates to the processor and pulse until the mixture holds together and is evenly combined, scraping down the sides with a spatula as needed.

Press the crust into the prepared pan: transfer the crust mixture to the pie pan and press it evenly across the bottom and up the sides. Use clean, damp fingers (dip fingers in a little water to prevent sticking) or the bottom of a measuring cup for an even finish. Set the crust aside.

Melt the chocolate (choose one method): - Microwave method: Put 12 ounces dairy‑free chocolate chips in a microwave‑safe bowl. Microwave 60 seconds, stir, then microwave in 20‑second intervals, stirring well after each, until about 80% melted. Remove and stir until fully smooth. - Double‑boiler method: Fill a small pot with 1–2 inches of water and bring to a gentle simmer. Place a heatproof glass bowl over the pot (make sure it doesn’t touch the water) and add the 12 ounces dairy‑free chocolate chips. Stir frequently until about 80% melted, remove from heat, and stir until completely smooth.

Make the filling: While the chocolate is melting, add 12.3 ounces firm‑style silken tofu (drained), 1/4 cup non‑dairy milk, 2 tablespoons brewed coffee, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt to the same food processor (no need to rinse). Process until completely smooth and uniform. With the processor running or with the blade stopped, add the melted chocolate and process/blend until the filling is glossy and fully combined, scraping down the sides as needed.

Assemble and chill: Pour the chocolate filling into the prepared crust and spread evenly with a spatula (smooth or create a swirl pattern as desired). Refrigerate for at least 4 hours (or overnight) to set. For faster setting, freeze for about 2 hours.

Serve and store: Remove from the fridge, slice, and top as desired (cocowhip/coconut cream, fresh fruit, chocolate shreds, flaky salt, etc.). Store leftovers covered in the fridge for up to 5 days, or pre‑slice and freeze for up to two months; if frozen, thaw slices to room temperature before serving.