To make the crust, Grease a 9- or 10-inch (23 or 25cm) springform pan with coconut oil. Put the almonds, dates, and cacao powder into your food processor and process until well combined and the mixture forms a dough.Form the dough into a ball; if the dough doesn’t hold together, you may need to add more dates and process again. Press the dough into the bottom of the prepared pan and set aside. 

To make the filling, throw all of the ingredients in your high-speed blender in the order listed and blend for about 2 minutes, until rich and creamy. To achieve the smoothest filling, stop the machine periodically and scrape down the sides of the container. Pour the filling into the crust.

Cover the pan with aluminum foil and freeze the torte for 8 hours.

To serve, transfer the pan from the freezer to the fridge at least 1 1/2 hours before serving; let the torte defrost in the fridge for about 30 minutes. Remove the sides of the springform pan and then cut the torte into slices with a very sharp knife. Keeping the slices together, return the torte to the fridge to continue defrosting for at least an hour before serving.

Note: Because of the coconut oil, this filling will melt if left out at room temperature.