In a food processor, process the almonds for about a minute. Add all other ingredients, and process for about a minute, until well combined.
Spray a pie pan with coconut oil and press the pie crust into the pan. Wet your fingers to help spread the crust, or wet the back of a spoon and use the spoon to press the pie crust into the pan. Then poke several holes into the crust using a fork.
Bake the crust for 15 minutes, remove from the oven, and cool completely.
For the Filling
While the pie crust is cooling, boil water and pour over the cashews. Let soak for 30 minutes.
Rinse and drain the cashews, and place in a high powered blender with 1 c. water. Blend for about 1 minute, until the cashews become creamy.
In a medium pot, combine the chocolate, sugar, salt, vanilla, and cashew cream, and cook over medium low heat, stirring often, until chocolate is melted.
Pour the chocolate over the pie crust, and move into the fridge, uncovered, for one hour.
After 1 hour, either cover up the pie or serve and enjoy!