Preheat the oven to 175°C/ 350°F and line and grease a 20cm tart tin with coconut oil.
Begin by making the crust. Place the peanuts, spelt flour, coconut sugar and salt into a food processor and blend to form a meal. It should look a little like coarse flour. Add in the coconut oil and process to combine. Begin by adding 2 tablespoons of cold water while the food processor is running and let that combine into the dough. Add more if needed. You are looking for a dough that can stick together/ hold it's shape when you press it in your fingers.
Using your fingers, evenly press the dough into the lined tart tin. Prick it all over with a fork to stop air bubbles from forming and bake in the oven for 16-18 minutes. It should be lightly golden and smell like toasted peanuts. Leave to cool slightly while you make the filling.
For the filling add the soaked cashews, dates, vanilla, peanut butter and salt to a food processor. Blend to form a thick paste. You will need to add boiling water to the paste while it blends to help thin it out. The amount of water you add will depend on how soft your dates were to begin with. Add 1 tablespoon at a time until the caramel is thick, creamy and can hold it's shape. Pulse in the peanuts to combine. Evenly spread into the crust.
Make chocolate topping. Add everything into a small saucepan over low-medium heat and mix until it's melted. Pour over the caramel layer.
Place the pie in the freezer to set for 1 hour. Top with chopped peanuts and a dusting of cacao powder. Serve and enjoy!