Pulse together the almonds in a food processor a few times to break down. Add remaining ingredients and pulse until coarse crumb forms and the mixture sticks together when pinched with your fingers.
Taste and adjust for flavor, adding extra salt, sweetener or cacao, if needed.
Press into a 7" springform pan lined with parchment paper. Chill crust while you make the filling.
To make the white chocolate layer:
Make coconut butter by blending coconut shreds in a food processor for about 15 minutes until liquified, stopping to scrape down the sides as needed.
Add remaining ingredients and blend smooth. Taste and adjust if needed.
Pour over crust and freeze about 1 hour until firm.
To make the chocolate mousse:
Scoop avocado flesh into a food processor and blend smooth.
Scrape down the sides and add the remaining ingredients and blend again. Taste and adjust, if needed.
Spread evenly on top of white layer, wrap with foil, and freeze again until set (1-2 hours).
When completely frozen, remove from springform, let thaw on the counter slightly, and coat with a thin layer melted chocolate.
Cut into slices while semi-frozen. Refrigerate until ready to serve. Add an extra drizzle of chocolate on each slice, if you like.
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you).Featured products: Coconut Butter: https://amzn.to/2PKpSPr (be sure to melt completely and stir before use because oil rises to the top)Pure Stevia Powder https://amzn.to/2HEtHlB7” Springform Pan https://amzn.to/2K2LsepTo store: Must be kept refrigerated. Stays fresh up to 5 days in the fridge, or about 1 month frozen, if kept tightly wrapped. If frozen, thaw on the counter for several minutes.Remember to slice while semi-frozen if you add the chocolate shell so it will hold together.