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Ingredients

Base
100g medjool dates
200g walnuts
150g hazelnuts

Chocolate mousse
3 cups soaked cashews
1 cup almond milk
1 cup coconut blossom sugar
1 cup raw cocoa powder
1 cup coconut oil

Chocolate glaze
24g cocoa paste
6g cocoa butter
30g coconut oil

Coconut meringue
20g soaked Irish moss
1/4 cup coconut water
2/3 cup coconut milk
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1 cup coconut milk
1/4 cup young coconut meat
1/2 cup soaked cashew
5 tbsp agave sirup
1-2 tsp vanilla bean powder
1 tsp lime juice
1/8 tsp salt
1/2 cup + 1 tbsp coconut oil

Preparation bottom

Take spring form of 23cm and cut shape bottom from baking paper. Add dates and 1/2 teaspoon water to food processor and make paste. Add nuts in 3 parts and grind until a ball forms. Take 2/3 of nut-date ball, roll it with rolling pin and make shape on top of baking paper. Take 1/3 of nut-date ball to form the upright edge of spring form. Rub the horizontal and vertical parts together.

Preparation chocolate mousse

Soak cashews overnight in fridge and cast off. Blend cashews with almond milk until completely creamy, add sugar and continue blending. Scrape all granules together in the blend pitcher, add cocoa powder and blend it until a smooth mass. Add coconut oil and blend on low speed. Pour it on bottom and stiffen it in fridge.

Melt cocoa paste and cocoa butter at 45 degrees. Separately melt coconut oil, and mix all together. Pour it unto the hardened chocolate mousse and stiffen further in fridge. Divide into pieces and thereafter apply the decoration.

Preparation coconut meringue

Blend soaked Irish moss, coconut butter and 2/3 cup of coconut milk until a paste. Add another cup of coconut milk, coconut meat, soaked cashew, agave, vanilla bean, lime juice, salt, and blend on low speed until smooth mass. Add additional coconut oil to thicken the paste. Place in a small container in fridge to set for two hours. Use piping-bag to decorate cake.