Crush the chocolate sandwich cookies into fine crumbs and stir in the melted vegan butter. Press the mixture firmly into the bottom and sides of a 9-inch pie plate.
Freeze the crust for 20 minutes while preparing the peanut butter filling.
Beat the dairy-free cream cheese, peanut butter, powdered sugar, vanilla extract, and salt until completely smooth.
Whip the chilled coconut whipping cream until it holds medium peaks. Fold it gently into the peanut butter mixture in three additions.
Spread the peanut butter filling evenly inside the frozen crust. Cover and freeze for at least 6 hours until firm.
Heat the coconut milk until steaming and pour it over the chopped chocolate. Wait for 1 minute, stir until smooth, and let the chocolate topping cool for 10 minutes.
Drizzle the chocolate topping over the frozen pie and sprinkle with roasted peanuts. Let the pie soften at room temperature for 10 minutes before serving.
