Place the cashews in a medium pot and cover with water. Bring to a boil over high heat. Boil 2 minutes, then cover and remove from the heat. Let the cashews soak for 30 minutes or up to overnight. Drain well. Line a 9x9 inch square baking dish with parchment paper. Add the drained cashews, coconut milk, cocoa powder, instant coffee, vanilla, and maple syrup to a high-powered blender. Pulse until smooth and creamy, scraping down the sides as needed, about 5 minutes. Taste, adding more maple syrup if needed to sweeten. Pour evenly into the prepared pan. Drizzle the peanut butter over the chocolate, then use a knife to lightly swirl the peanut butter through the chocolate. Cover and freeze for 3 hours, until firm. Cut into 16 bars, then place on a parchment lined baking sheet. Freeze another hour, until firm.To make the chocolate shell. Melt the chocolate and 1 tablespoon coconut oil in the microwave until melted. Let cool 10 minutes. Remove the bars from the freezer and cover/dip in chocolate. Sprinkle with sea salt. Keep in the freezer until ready to eat!