Ingredients

For the base:

• 1  ¼ cups pecans

• 2/3 cup pitted dates

For the mousse:

• 400 ml coconut cream (1 tin)

• ¼ cup raw cocoa powder - if you want a richer cocoa flavour use ⅓ cup

• ¼ cup chia seeds

For the topping

• 200 g pure dairy cream

• 20 g 78% - 85% dark chocolate shredded fine

Preparation

For the base:

Line a cake tin (24 cm / 9 inches diameter) with baking paper. Add the pecans and dates in a food processor, and mix until it forms a sticky dough. Next, press the mixture into the cake base and place it in the fridge for 30 minutes.

For the filling:

In a large bowl (or mixer bowl) add the coconut cream, chia seeds and cocoa powder, whisk well until combined. Transfer the mousse to the cake tin, spreading it out well. Place in the fridge again for one hour or until the mousse is set.

For the topping:

I like to prepare the topping right before serving so if you made the cake earlier it can stay in the fridge without the topping until minutes before serving.

Whisk the cream until you can make peaks and stay upright. Then, spread the cream on top of the mousse.

Lastly, shred the dark chocolate on top and enjoy!