Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch round tart pan with coconut oil.
In a medium bowl, add almond flour, cocoa powder, baking soda, and salt, and whisk until blended. Stir in coconut oil (make sure it is no longer hot), maple syrup, and vanilla extract until dry ingredients are moistened.
Finish combining mixture by using your hands, making sure coconut oil is evenly distributed. Mixture should resemble wet sand.
Press crust mixture evenly into prepared tart pan, starting with the sides and then the bottom. Bake for 13-15 minutes. When done, cool in pan on wire rack. Crust should be completely cool before adding filling layers.
Making Date Caramel
Prepare your date caramel. Place your dates in a blender. Cover dates with hot water and allow to soak for 5-10 minutes.
Drain dates and place them back into blender. Add remaining date caramel ingredients and blend on high until smooth. Store date caramel in the refrigerator until ready to use.
Whipped Almond Butter Filling
To make the filling, scoop 1 ⅔ cup coconut cream or the waxy solid from out of the coconut milk can into a medium bowl, stopping when you hit liquid below.
Using an electric mixer, beat coconut cream for about 30 seconds. If using chilled coconut milk, beat until it starts to thicken and soft peaks appear. Add the almond butter, ½ cup maple syrup, vanilla extract, and salt. Beat until filling is thoroughly blended.
Assembly
Take cooled crust and spread date caramel over bottom, reserving about ¼ cup for later. Scatter about a ⅓ of a cup of the peanuts over the date caramel.
Pour filling over caramel and peanuts and smooth top with a spatula. Place in freezer for 10 minutes while you prepare the chocolate drizzle.
Take pie out of freezer, line perimeter of pie with peanuts, pressing gently into filling, then drizzle chocolate sauce and remaining date caramel over top. Freeze for at least 2 hours.
When ready to serve, allow pie to sit at room temperature for about 10 minutes before cutting with a sharp knife.