For the crust: Lightly grease a 9 by 13-inch cake pan. Put all of the nuts and the salt in the food processor and blend to a fine consistency. Add 1 cup of coconut butter, 1 cup agave syrup, and the raw cocoa powder and mix together. Press nut mixture into the prepared pan.
For the filling: Combine all ingredients and whip with a hand mixer until smooth. Pour the filling on top of the crust and smooth over.
Put in refrigerator for 2 hours or until firm.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Brooke Peterson, 2010