Prepare a 9-inch round cake pan and melt the cacao butter.
In a medium bowl, combine melted butter, almond meal, cacao powder, sweetener, and salt. Use a rubber spatula to mix the ingredients thoroughly. Press into the cake pan.
Refrigerate for at least 30 minutes for the crust to harden.
Using an s-blade food processor, cream the ripe avocados.
In a medium bowl, using an electric mixer, mix together the creamed avocado, melted chocolate, sweetener, cacao powder, almond milk, vanilla, salt, and rum (optional).
Melt the dark chocolate.
Using a rubber spatula, spread the chocolate avocado cream on top of the crust
Toast sliced blanched almonds and sprinkle on top of the cake.
Refrigerate the cake for at least 30 minutes before serving.
You can use dairy butter instead of cacao butter, but the latter gives more flavor, so try to use at least some cacao butter in the crust.If you use Xylitol instead of a zero-calorie sweetener, the recipe comes out to be approximately 383 Calories per serving.The exact amount of sweetener added to the filling might depend on the sweetness of the dark chocolate you are using. I suggest tasting the filling while mixing and adding sweetener to taste.