Sprinkle gelatin over cashew milk in small bowl & let soften for several minutes.
Heat coconut milk, gentle sweet, & salt together in pan over medium low heat until hot, but not boiling, stirring once or twice to ensure all sweetener granules are dissolved.
Add softened gelatin to coconut milk mixture and whisk together to dissolve all gelatin.
Place chocolate chips in a bowl and pour hot coconut milk mixture over chocolate chips.
Let mixture sit for 2 minutes. Whisk until smooth & stir in vanilla.
Cover bowl and refrigerate until mixture is set, 4 hours or overnight.
Once mixture is chilled, remove from refrigerator & using handheld mixer, beat on high (I use a small kitchen-aid hand mixer and high is 5 on it.) for about 3 minutes, or until mixture is creamy and slightly lightened in color.
Scrape into prepared pie crust & smooth top.
Press a sheet of plastic wrap over the top of filling & refrigerate until set, about 2-3 hours
Once set, top with whipped coconut cream