Preheat oven to 350 degrees. Grease the pan with 1/2 tsp of coconut oil and then set a piece of parchment paper into the pie plate. Push down so the oil acts like glue holding the paper in place. I like to leave an overhang on the side so I can easily life the pie after its chilled.

Place peanuts into a food processor or blender and process for 1 minutes unti l a fine powder.

Add the oats and blend again until its well mixed.

Add the remaining coconut oil, vanilla, and salt and process the base.

Scoop the contents into the pie plate and firmly press down until the edge and base is even and tight. Bake at 350 degree for 17 minutes and let cool while you prepare the filling

Scoop out the chilled coconut milk and pour about 1/2 of the coconut water into a pot over low- medium heat. Stiring until smooth and warm.

Add in the chopped dark chocolate a little at a time, slowly stiring with a wooden spoon until all the chocolate is melted.

Add the remaining filling ingredients and stir until well combined.

Pour the filling into the completely cooled pie crust and place on a flat surface in the freezer. Freeze for 4 hours.

When its time to serve, pull the pie out of the freezer and allow to sit on the coutner for 5 minutes. Lift the pie out with the parchment paper and lay on a flat surface. Cut the pie into slices and serve. You can sprinkle a tablespoon of crush peanuts and a pinch a sea salt on top before serving (optional garnish).