Vegan Cashew Chocolate Mousse Cake

For the base of the cake, line the base of a 9-inch spring pan with parchment and set aside.

Into a food processor add the Medjool Dates (2 cups), Walnut (1/2 cup), Hazelnuts (1/2 cup), Maple Syrup (1 Tbsp), Cacao Powder (2 Tbsp), Ground Cinnamon (1/2 tsp), Salt (1 dash), Vanilla Extract (1 dash), and blend till 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. 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 the Raw Cashews (3 cups), Coconut Cream (1/2 cup), Coconut Milk (1 1/2 cups), Vanilla Extract (1 Tbsp), Coconut Oil (1 Tbsp), and Dark Chocolate (1/2 cup) into a high-speed blender (add your liquids first) and blend till smooth -around 2 minutes. You may have scrape 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 or overnight!

Garnish the cake with Fresh Raspberries (to taste), Fresh Strawberries (to taste), Figs (to taste), some Fresh Mint (to taste), and Chocolate (to taste). Enjoy.