Process all dry ingredients except cacao nibs in a food processor until batter forms a flour.
Add rest of ingredients, except cacao nibs, and process until batter starts sticking together.
Add cacao nibs and pulse until combined (cacao nibs stay chunky for texture).
Press cake batter into the bottom of three 2" chef rings on a lined tray OR the bottom of a 4" springform pan.
Set in fridge while making truffle filling.
Double Chocolate Fudge Filling
Blend all ingredients in a high-speed blender except coconut oil, cacao butter and almond milk until smooth.
Add remaining ingredients slowly to the blender while it’s running on low and blend until incorporated. Be careful not to over blend or the oils will separate.
Pour into ring molds or springform pan, filling up to the top and pat on the counter to remove air bubbles.
Set in freezer overnight.
Remove from freezer, let thaw for 15 to 30 minutes and remove from forms. Decorate with cacao nibs, cacao powder and or chocolate sauce.