Add all ingredients for the pie crust to a food processor and process until a thick, sticky dough forms. Note: You may need to stop the food processor a couple of times to scrape the sides in order to help it out. If your mixture isn’t easily forming a dough mixture, add 1 to 2 more tablespoons of coconut oil.

Transfer the crust mixture to a parchment-lined 8-inch springform pie pan and press it into an even layer. Set aside until ready to use.

Add all of the ingredients for the chocolate filling to a blender and blend until completely smooth. Taste the filling for flavor and add more sea salt, sweetener, and/or cacao powder to taste.

Pour the chocolate pie filling over the prepared pie crust and smooth into an even layer.

Freeze the pie for at least 3 hours, until it has completely set up.

When ready to serve, thaw the pie at room temperature (if it has been in the freezer for 6 to 24 hours or longer), or in the refrigerator (if it has been in the freezer for less than 6 hours).

Slice and serve with whipped cream (you can serve with dairy-free homemade coconut milk whipped cream to keep the whole recipe dairy-free).