Chocolate Mousse Cake

Ingredients

INGREDIENTS FOR BASE:

1 ½ cups almonds (can use ground almond to skip a step)

4 medjool dates, pitted

2 tbsp chia seeds

2 tbsp coconut oil (+ extra 1 tbsp, if needed)

INGREDIENTS FOR FILLING

4 large Avocados

½ cup coconut cream

⅓ – ½ cup coconut nectar (to taste)

2 tsp vanilla bean paste

¾ cup cacao powder

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Directions

Grind almonds in a food processor.
Add dates, chia seeds, and coconut oil and mix well.
Press base mix into springform pan lined with wax or parchment paper.
Place into freezer to set.
For the filling, slice avocados and scoop out flesh.
Mix together all filling ingredients until they’re fully combined and reach a creamy consistency.
Pour filling mixture onto cake base and spread evenly.
Set in freezer for 3 hours.
Thaw in fridge for a couple of hours before serving.
Note: cake needs to be quite firm to remove from tin.