Combine all of your ingredients in the bottom of a shallow 8″ or 9″ pie plate. Use your fingers to work it into a dough (it will be quite dry and crumbly, that’s okay). Then pat it down to line the pie shell (embrace your inner playdough-loving child). It will be quite thin, and that’s okay. Now, grab a fork and stab little holes all over the crust (this helps it be a bit more crumbly than solid cookie).
Bake crust for 13-14 minutes, until starting to go golden brown on the bottom. Remove from the oven and let cool completely.
Soak cashews in enough cool water to cover for 2 hours (or more). Drain.
Meanwhile, bloom gelatin in coconut milk (this just means sprinkling the gelatin over the top of the coconut milk and waiting for it to go translucent as it absorbs liquid) in a small saucepan. Heat over medium heat until just starting to simmer and remove from heat. (If you’re using coconut milk yogurt or kefir and want to protect the probiotics, add a thermometer to your pot. Gelatin dissolves at 82F and as long as you keep your temperature below 100-105F, your probiotics will survive. I’d aim for about 90F just to make sure you get all that gelatin to dissolve.)
Pour coconut milk, soaked cashes and remaining ingredients into a blender. Blend on high until completely creamy (this will take about a minute in a high-powered blender like a Blendtec or a Vitamix).
Pour filling mixture into crust and spread out evenly. Chill until set, about 3-4 hours in the fridge or about an hour in the freezer.