Transfer the cashews to a large bowl and fill with boiling water so that the cashews are completely covered in hot water. Soak for at least two hours (note: you can also soak the cashews overnight).

Once the cashews have finished soaking (they should appear larger and puffy and feel soft to the touch), drain them into a colander.

Add all of the ingredients for the crust to a food processor and process until a thick dough forms. It should be the consistency of very thick nut butter or cookie dough.

Transfer the crust mixture to a parchment-lined 8-inch springform pan and press it into an even layer. Freeze the crust while you work on the rest of the recipe.

Transfer the full-fat canned coconut milk to a high-powered blender along with the peanut butter. Blend until completely smooth. Transfer the rest of the ingredients for the filling to the blender (soaked and drained cashews, sugar-free sweetener, vanilla extract, and sea salt) and blend until completely smooth.

Transfer the peanut butter pie filling to the pie pan and spread it into an even layer. Transfer to the freezer and freeze for one hour.

After the pie has been in the freezer for one hour, you can make the chocolate ganache. To do so, add the chocolate chips, coconut milk, and coconut oil to a microwave safe bowl and microwave for 20-second intervals, stirring well in between, until melted, about 60 seconds total.

Pour the ganache mixture over the peanut butter pie and spread into an even layer.

If desired, decorate the pie with roasted peanuts. Freeze the pie for at least another hour (or longer if you want the slices to slice perfectly rather than being softer).

Use a sharp knife to cut the pie into slices. Serve the peanut butter pie and enjoy!