Time: about 1.5-2 hrs
(*Start soaking walnuts used in filling, for 1 hr if processor is not powerful)
Cover mulberries with water and set aside for 30 minutes. Once ready, drain mulberries and blitz all crust ingredients in a food processor until slightly dry crumbles form. Press into pie tin using the bottom of a glass, or in springform pan. In a springform, be sure to press the crust up the sides just a centimeter or two. Set aside in freezer and clean food processor.
In a double boiler, melt raw cacao butter by grating chunks into top bowl. While waiting, use food processor or powerful blender to blend walnuts that you soaked for 1 hr into a butter. Stop every couple minutes to scrap down as needed.
Add honey, cacao powder, vanilla and salt to melted cacao butter, turn off heat. Stir thoroughly with a whisk or rubber spatula until silky and smooth. Allow to cool to lukewarm, stirring occasionally. Add coconut cream to walnut butter in food processor, blend until incorporated. Mix in chocolate mixture, pulsing until incorporated. Remove crust from freezer, pour in mixture and smooth with spatula. Top with shredded coconut, cacao nibs, chia seeds, etc and put in freezer for a minimum of 30 minutes. Top with fresh berries and serve.