In a food processor, combine the almonds, coconut oil, vanilla, cinnamon and sea salt. Pulse together until the mixture begins to form a doughy balm. Press the crust into the bottom of a 6-inch or 9-inch spring form pan, depending on the size of cake you choose. Place crust into freezer, allow to sit for 30 minutes before pouring batter on top.
In a dehydrator or in a double boiler on low heat, begin to melt the cacao butter. Working to blend in stages, first add the avocado, coconut butter and maple syrup to your high-speed blender. Puree until creamy. Combine the remaining ingredients, except the cacao butter, and blend again. Last, add in the melted cacao butter and blend one more time until well combined. Remove spring form pan from the freezer and pour in filling on top of the crust. Use a spatula to smooth the top out. Cover with plastic wrap, then place in freezer for 2-3 hours before serving.