Chocolate mousse cake
Line the base of a 16 cm spring form cake tin with baking paper.
Place almonds and rolled oats in a food processor and blend until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor along with cacao powder and coconut oil.
Process until mixture sticks together. Adjust sweetness.
Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly, covering the entire base.
Place in the fridge.
To make chocolate mousse filling, blend drained cashews and dates, coconut cream, coconut oil, cacao powder and lemon juice in a high-speed blender. Blend on high speed until the mixture becomes creamy and smooth.
Pour the filling over your base and place the cake in the freezer to set for at least couple of hours or best in the fridge overnight.
For the chocolate topping, melt coconut oil and chocolate over low heat in a medium pot.
Drizzle the chocolate mixture over your cake and serve.
If the cake was in the freezer let it thaw for 20 minutes before serving.