If using whole almonds pulverize in food processor or high-powered blender until powdered.
In bowl, mix ground almonds, melted coconut oil or butter, cocoa powder, and honey. Should be crumbly consistency. Use more coconut oil or butter as needed.
Press into the bottom of round pie pan or 8x8 glass baking dish.
Fill the crust with berries.
Store in the refrigerator at least 30 minutes or until ready to eat.
Whip the heavy cream or coconut cream with vanilla until thickened and store in the refrigerator.
Before serving, top the pie with the whipped cream.
Notes
These can also be made in individual dishes for single-serving desserts. I've made them in ramekins and pint-size mason jars for serving guests.