Prepare Brownie Mix according to instructions. Bake in a pie plate lined with parchment paper according to directions on bag. Let cool. Bring approx. 6 cups water to a boil. Remove from heat and add cashews. Let soak for 1 hour, then drain and rinse cashews (you can also soak the cashews overnight in room temperature water). Blend cashews with vanilla and maple syrup in food processor until smooth. Spread cashew cheesecake mixture on top of brownie layer evenly. Spread Julie’s Real Cashew Butter on top of cashew cheesecake layer to desired thickness.
Cover and freeze pie for at least four hours, or overnight.
Melt approx. 1/2 cup Paleo chocolate chips in the microwave. Drizzle melted chocolate on top of pie.
Keep pie in the refrigerator.