In the bowl of a food processor fitted with an S-blade, pulse the almonds until finely ground, almost like almond meal. Be careful not to process too long as it'll start to turn into almond butter.

Remove the almonds from the food processor and set aside.

Add the dates to the food processor and process until a paste-like mass forms. It won't break down into a liquid paste, but should be spreadable.

Add the remaining ingredients (except the ground almonds) and pulse until fully combined.

Add the ground almonds and process until it comes together. It might be necessary to scrape the sides of the bowl to get the date paste fully combined.

Press the mixture onto the bottom and up the sides of an ungreased 9" tart pan.

Place this in the refrigerator while preparing the filling.

Carefully scoop out 1/3 cup of coconut cream from the chilled can of coconut milk. If you want to use whipped coconut cream as garnish, go ahead and whip the entire layer of coconut cream.

Using an electric hand mixer, beat the coconut cream for 1-2 minutes or until light and creamy. If you just used the 1/3 cup of cream, you should now have about 1/2 cup whipped coconut cream (a little bit more or less won't hurt). Set this bowl aside.

In a medium mixing bowl, beat together the peanut butter, salt if using, vanilla, honey and cream cheese until well combined and no lumps remain. Taste and add more honey or salt, if necessary.

Gently fold in the whipped coconut cream.

Remove the crust from the refrigerator and scoop and spread the filling over the crust.

For the chocolate curls, use a potato peeler and a block of chocolate. See the post for a link to a video tutorial.

Cover and refrigerate the pie for 3 hours before serving.

Can be refrigerated for up to 4 days. It can also be frozen. Let it thaw for 5-10 minutes before serving.