Preheat the oven to 325ºF. In a large bowl, whisk together the almond flour, cocoa powder, and sugar. Add the butter. Mix to form a dough that is crumbly but holds together when pinched. Press the dough into the bottom and up the sides of a 9-inch pie dish, pressing it out as evenly as possible. Bake for 18-20 minutes, until just firm to the touch. Cool completely on a wire rack.

In a large bowl, beat together the peanut butter, butter, and ½ cup powdered sugar with an electric mixer. When creamy, add the remaining ½ cup powdered sugar and beat to combine. Use a spoon or spatula to smooth the mixture over the bottom of the cooled crust. Place in the freezer.

Place the chocolate chips and peanut butter in a heat-proof bowl. In a small pot, heat the cream over low heat until it is steaming and just beginning to simmer around the edges. Remove from heat and pour over the chocolate chips. Let stand, undisturbed, for 5 minutes. Whisk until smooth and glossy. Pour over the peanut butter layer. Create a pattern on top, if desired, by pulling the tip of a knife through the ganache. Refrigerate, uncovered, for 20 minutes to set the ganache. Cover and refrigerate for 1-2 hours before slicing and serving. Store leftovers, covered, in the refrigerator for up to 5 days, or wrap slices individually and freeze for up to 1 month. Thaw frozen slices for 15-20 minutes at room temperature before serving.