Lightly spray a 9-inch pie or tart pan with oil.
Place the dates in a large bowl.
Cover the dates with hot water.
Let the dates soak for 5 minutes.
Drain the dates well.
Add the walnuts, cacao powder, and 1/4 teaspoon kosher salt to a food processor with an S-blade.
Process until a slightly coarse “flour” forms.
Add the drained dates to the food processor.
Pulse until well combined, scraping the sides down as necessary.
Transfer the crust mixture to the prepared pan.
Press the crust evenly across the bottom and sides of the pan with clean, damp fingers.
Set the crust aside.
Place the dairy-free chocolate chips in a microwave-safe bowl OR in a glass bowl over a saucepan with 1-2 inches of water for a double boiler.
If microwaving, heat for 60 seconds, then stir well.
Continue microwaving in 20-second intervals, stirring well after each, until 80% melted.
If using a double boiler, bring water to a boil, then reduce to medium-low heat.
Allow heat from the bowl to melt the chocolate, stirring well with a clean, dry spatula until 80% melted.
Remove chocolate from heat (or microwave).
Stir with a spatula until completely melted and smooth.
Add the drained silken tofu, non-dairy milk, brewed coffee (if using), vanilla extract, and 1/2 teaspoon kosher salt to the same food processor (no need to rinse).
Process until the tofu has broken down and a smooth, uniform “batter” forms.
Add the melted chocolate into the food processor.
Blend together until everything is evenly incorporated, scraping sides down if needed.
Transfer the chocolate filling into the crust-lined pan.
Use a spatula to spread the filling around evenly.
Place the pie into the fridge for at least 4 hours to set.
Alternatively, place the pie in the freezer for 2 hours for a faster chill time.
Remove from the fridge, slice, and serve as desired.
Store leftovers covered in the fridge for up to 5 days.
For longer storage, pre-slice and freeze for up to two months.
If frozen, let slices thaw and come to room temperature before serving.