Recipe credit - p-eacefulmind.blogspot.com.au
Base
1 cup pepitas (pumpkin seeds)
1 cup pitted dates, soaked
2 tbs cacao powder
Chocolate Mousse Layer
1 cup cashews (soaked for at least 4 hours)
4 tbs cacao powder
2 tbs agave syrup (rice malt syrup or sweetener of choice)
2 tbs coconut milk
2 tbs cacao butter, melted
Chocolate Topping
1/3 cup coconut oil, melted
1/4 cacao powder
1/4 cup rice malt syrup
1 tbs buckinis
1. Put all base ingredients in a food processor and process until a sticky dough forms. You may need to add a little water if it's too dry.
2. Push base mixture into the bottom of a tin. I used a large loaf tin (around 24cm x 12.5cm)
3. Put into freezer while you make the mousse.
4. Put all mousse ingredients into a food processor and process until well combined. Put this mixture on top of your base and pop back into the freezer.
5. Combine all topping ingredients in a small bowl and pour over the mousse layer. Make sure you do this rather quickly as it will start to set fast depending on how long your slice has been in the freezer.
6. Pop back in the freezer for a good 2 hours to make sure its firm before slicing up.
7. Best stored in the freezer.
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