Place the cashews in a medium glass bowl. Pour the boiling water over the cashews and soak them for 20 minutes.
Make the crust while the cashews are soaking: Combine all crust ingredients in a medium bowl and stir together until uniform and crumbly. Press into the bottom and sides of a 9-inch pie pan. Set aside.
Drain the cashews and place them into a high-speed blender with the warm water, salt, cocoa powder, vanilla, maple syrup, and coconut oil. Blend until smooth. Pour the mixture into the prepared crust and refrigerate until firm.
Serve immediately or freeze individual servings for later consumption.