Preheat the oven to 350 degrees F. Add almonds to a bare baking sheet and toast for 10 minutes. Watch closely to prevent burning. Remove from the oven and let cool slightly.
Once cool enough to handle, add the almonds to a food processor along with the Kind Snacks Breakfast Cereal Bar - Chocolate with Almonds, cocoa powder, dates, sea salt, and almond butter. Mix until it reaches a fine meal. The mixture should hold together easily when pinched between your fingers. If too crumbly, add a bit more almond butter and blend until it’s more moldable. Set aside.
Transfer the crust mixture to the pie pan and spread with your hands to form a loose crust shape. Then use a flat-bottomed object (such as a drinking glass) to press firmly along the sides and bottom to form a uniform crust that goes up the sides. Use your fingers to ensure the evenness of the crust’s top edges. Transfer to the freezer (uncovered is fine) to set while preparing the filling.
Add silken tofu to a high-speed blender. Set aside.
Melt the chocolate chips over a double boiler on the stovetop, stirring occasionally, or in the microwave in 30-second increments. Once melted, quickly add to the high-speed blender with the tofu and blend until smooth — about 1 minute — scraping down the sides as needed. Add vanilla and blend again until smooth.
Pour filling over the crust and smooth into an even layer with the back of a spoon. Cover loosely with parchment paper and freeze until set (1 hour). Alternatively, refrigerate for at least 2 hours or until pretty firm for a slightly softer pie.
To serve, top with caramel sauce and coconut whipped cream.