In a bowl, melt together coconut oil and water. Slowly stir in the arrowroot powder until a gel begins to form. Stir in the coconut flour and salt. Allow it to sit until all of the liquid is absorbed.
Take the dough and press it into the pie dish. Poke holes in the bottom of the crust with a fork to allow the air to escape during baking. Bake for 30 minutes.
To make the filling, melt the chocolate and add to a food processor. Add the remaining ingredients and blend until thoroughly combined.
Allow crust to cool slightly, then pour the filling into the crust.
Chill in the refrigerator for at least 6 hours, or overnight.