Blend all crust ingredients together: almond flour, flaxseeds, ¼ liquid stevia, cocoa powder, butter, and 1 tablespoon vanilla extract. Press into a 9-inch pie plate.
Cover the entire dish with foil, bake at 350° F for 20 minutes, or until firm.
Let cool completely before adding filling.
For the filling, use a large bowl and electric mixer to beat the cream and remaining vanilla extract until stiff peaks form. Set aside.
In a separate bowl, beat the cheese and remaining stevia until blended. Beat in the almond butter and coconut milk. Fold in the whipped cream until well mixed.
Pour into the cooled pie crust and refrigerate for 2 hours until set. Slice with a sharp knife.
Drizzle with melted unsweetened chocolate/butter/stevia (optional).