Combine together soaked cashew nuts and water in a large microwave safe bowl. Heat in microwave for 1 minute. Transfer the heated cashew nuts and water into a high-speed blender and blend until smooth. If it forms air pockets during blending, stop the blender and use a rubber spatula to push and stir the pie filling to get rid of the air pockets.
Transfer the blended cashew nuts into a bowl. Stir in 2 oz of melted chocolate and the remaining filling ingredients.
Preheat oven to 350 °F.
Blend the dates in a food processor until it forms a ball. Add the remaining ingredients and blend until the mixture resembles moist sand.
Remove the pie filling from the refrigerator before assembling the chocolate pie. Use a hand blender to blend the filling to achieve a fluffy texture. (see picture in post) Fill the pie pan with the filling. Let the pie rest in the refrigerator for another 2 hours before serving. This will make the cutting and serving much easier.