Make the crust: In a medium sized bowl combine flour, almond pulp, sugar, cacao, salt, butter and water. Using a food processor, pulse until dough begins to come together. Press dough into a ball, cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350 F.
Roll out dough and press into a pie pan. Remove any excess, then pierce with a fork allowing 1 inch between each piercing. Cover pie crust with aluminum foil and top with pie weights. Bake for 20 minutes, then cool completely.
Fill pie crust with dulce de leche and sprinkle with flaked sea salt. Refrigerate pie for 1 hour. When ready to serve top with dollop of whipped cream and a drizzle of dulce de leche.