Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Combine all crust ingredients in a small bowl. Press onto the bottom and sides of a nine-inch (23-centimeter) pan. Bake for five to seven minutes. Set aside to cool.

Add the cashews, coconut milk or cream, maple syrup, vanilla extract, coffee, coffee liqueur, and salt to a food processor fitted with the S-blade and mix until thick and creamy. Add the starch while blending.

Pour over cooled crust. Freeze.

Heat the soy milk and chocolate chips in a small saucepan until the chocolate is melted.

Add the rest of the ingredients and whisk for two to three minutes, until well combined. Remove from heat. Drizzle fudge over ice cream pie.

Freeze the remaining fudge for later use. Rewarm before using.