• Place the cashews in a bowl. Pour boiling water over, to cover. Let soak while you prepare the crust.
• Preheat oven to 350° F. In a food processor grind the crackers into fine crumbs. Mix in the oil and maple syrup, pulsing until incorporated. Press evenly into the pan, extending up the sides and forming a bit of an edge. Bake 10 minutes. Cool completely.
• Drain and rinse the cashews. Put them in a blender with the water, coconut oil, honey, arrowroot, cocoa powder, cinnamon, espresso powder, and salt. Blend until very smooth, 3 to 4 minutes.
• Pour into a saucepan. Over medium-high heat, whisking constantly to prevent sticking and lumps, cook the filling 7 to 10 minutes, until fairly thick. Remove from the heat. Fill a large bowl with ice and nest the saucepan in the ice. Whisk the filling every few minutes, until cool to touch. Whisk in the vanilla. Pour into pre-baked crust. Cover with plastic wrap and refrigerate until cold, at least 4 hours.
• Serve with Coconut Whipped Cream, dusted lightly with ground cinnamon.

To make Coconut Whipped Cream:

• Refrigerate or freeze a metal mixing bowl and whisk attachment for 15 minutes before opening the can of coconut milk.
• Open the can of coconut milk, being careful not to shake it. Scoop coconut cream solids into the cold mixing bowl. Reserve remaining liquid for smoothies.
• Beat the coconut cream on medium speed until soft peaks form, 3 to 5 minutes. Add honey and vanilla extract and continue beating until the cream holds its shape, another 3 or so minutes.
• Decorate the pie with a piped border, or dollop spoonfuls of cream onto each pie slice.