For the Base:
- 2 cups of medjool dates, soaked for 30 minutes in warm water if they are hard
- 1/2 cup walnuts
- 1/2 hazelnuts or almonds
- 1 tbsp. maple syrup
- 2 tbsp. cacao powder
- 1/2 tsp cinnamon
- dash of salt
- dash of vanilla
For the Mousse:
- 3 cups of raw cashews, soaked for at least 3 hours
- 1/2 cup coconut cream
- 1 1/2 cups coconut milk
- 1 tbsp. vanilla
- 1 tbsp. coconut oil
- 120 g melted HU Dark Chocolate
- Raspberries, strawberries, figs, mint and chocolate
For the base of the cake:
Line the base of a 9 inch spring pan with parchment and set aside. Into a food processor and all your ingredients and blend till a large ball forms (if your processor is not very strong this will not happen) or until well combined. You should still be able to see the nuts but make sure the dates are nice and smooth. Using your hands flatten out the based of the cake into the tin. Tip: you can use a cup or mug to make sure everything is even. Place in freezer while you prepare your mousse.
For the Chocolate Cheesecake:
Add all your ingredients into a high speed blender (add your liquids first) and blend till smooth -around two minutes. You may have swoosh down the sides of the blender a few times to make sure everything is well blended.Once blended transfer your mixer to the cake tin. A quick trick to flattening the cream is by slamming the tin down on the table a couple times, does the trick for me ;). If you have no stress to release just use the back of a spoon.
Place in freezer to set for at least 3 hours but I prefer leaving it over night!
Garnish the cake with fresh berries or choice, some mint and chocolate! You can refer to photo for inspiration!
Lasts up to one week, in the freezer, covered with wax paper or in a tight sealed container.