Add mixed nuts to blender. Blend into a course powder.
Melt the cacao butter in a glass bowl sitting in a pan of water placed on medium heat.
Add this to blended nuts along with coconut nectar and mix thoroughly.
Press this mixture into a flat tin or cheesecake tin as if you were making a cheesecake base.
Allow the mixture to come up the side a bit, so a little like a flan case.
Put into the deep-freeze for the butter to set rapidly.
Scoop out the avocado flesh into a food processor.
Grate the orange rind into the food processer then halve the orange and squeeze its juice in as well.
Add the agave nectar, cashew nuts and the raw cacao powder and blend until its smooth, rich chocolate pudding like texture.
Now melt second batch of butter and add this to the chocolate mixture and process on low setting until the butter is evenly mixed.
Remove the tin from the freezer and scoop chocolate mix into the tin.
Spread out evenly and place in the fridge for 4 hours.
Cut into slices and enjoy with berries.