Chocolate Crust
1. In a medium bowl, combine almond flour, confectioner’s sugar substitute, cocoa powder, and sea salt.
2. Add melted butter and mix well.
3. Grease a 9-inch pie plate and press the crust into the bottom and sides.
4. Freeze the crust while preparing the filling.

Peanut Butter Filling
1. In a large bowl, beat cream cheese, vanilla extract, peanut butter, confectioner’s sugar substitute, and salt with an electric mixer.
2. Add heavy whipping cream and mix until well combined.
3. Spread the filling over the chocolate crust and return to the freezer.

Chocolate Hardshell Topping
1. Melt chocolate chips with coconut oil in 30-second intervals or using a double boiler.
2. Spread the chocolate topping over the pie filling, reserving some for drizzling.

Peanut Butter Hardshell Topping and Crushed Peanuts
1. Melt coconut oil and mix with creamy peanut butter.
2. Drizzle peanut butter topping over the chocolate layer, then add more chocolate drizzle.
3. Freeze for 30 minutes or refrigerate for 2 hours before slicing.
4. Garnish with crushed salted peanuts before serving.

Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.