Cover 2 cups plain cashews with filtered water for 1-3 hours, never longer than 6. Drain in a fine-mesh sieve until excess water stops dripping. They should be plump and moist without soaking water pooled among them.

Gently liquefy 11 tablespoons coconut oil in a heat-safe bowl over simmering water. Remove from heat and whisk in 9 tablespoons pure cocoa until no powder pocket remains. Cool toward room temperature while keeping it pourable.

In the full-size Ninja BN801 pitcher, blend the drained cashews with 13 1/2 fluid ounces homemade coconut milk, 1/2 teaspoon mineral salt, 6 tablespoons pure cocoa, 2 teaspoons homemade GAPS vanilla, and 1/2 cup raw honey until no pale cashew pieces remain. Scrape the sides; use two or three batches if necessary.

With the blender on low, pour in the cooled cocoa-oil mixture in a thin stream. Blend until the filling is uniform and thick, with no separate oily ring. It should coat the pitcher wall and stacked blade and leave a broad spatula trail while remaining slowly pourable.

Pour the filling into one already prepared 9 1/2-inch no-bake chocolate almond pie crust. Smooth the top without disturbing the crumb wall. Cover and refrigerate several hours, preferably overnight, until the center holds a cut. Slice into 16 portions. The assembled pie may also be frozen.