Grease a 9-inch springform pan with coconut oil.

Process almonds and dates in a food processor until well combined and begins to clump together.

Form the mixture into a ball; add more dates if needed to hold together and process again.

Press the mixture into the bottom of the prepared pan and set aside as the crust.

For the filling, place all filling ingredients (cacao powder, coconut oil, maple syrup, coconut milk, espresso, cashews, vanilla extract, and salt) into a high-speed blender.

Blend on high speed for about 1 minute, using a tamper to guide ingredients through the blade, until smooth and creamy.

Pour the filling into the crust.

Jiggle the pan lightly to settle the mixture evenly.

Cover the pan with aluminum foil and freeze for 6-8 hours until solidified.

To serve, transfer from the freezer to the fridge to defrost for about 30 minutes.

Gently release the sides of the springform pan.

Cut the torte into slices with a very sharp knife.

Keep the slices together and return the torte to the fridge to continue defrosting for another half an hour before serving.

Serve with ice cream or cream (optional).