Method
Base
- In a food processor, blitz together the nuts until they reach a coarse crumb texture. Add chopped dates and melted coconut oil. Blend until mix reaches a sticky consistency. Add cocoa and mix until well combined.
- Line a fluted baking tin with cling wrap (ensure overhand so that you can remove from the tin) and press the base mix into the tin. Set aside in the fridge.
Mousse Filling
- Add all filling ingredients into food processer and blend until smooth and creamy. Pour filling over the base.
- Refrigerate until filling has hardened and serve with fresh summer berries.
Chocolate used
72% Dark Ghana
View chocolate
Reviews (4 ratings)
Rated 5 out of 5
Maureen Green
Rated 5 out of 5
Morning Whittaker’s,
I made your chocolate ganache cake and a chocolate tart on Friday for a party on Saturday. The tar… see more
Vickey Mclean
Rated 5 out of 5
OMG Love it soooo much, will be making this alot
Karyn Coombes
Rated 5 out of 5
As always beautiful chocolate and lovely recipes.thank u Whittakers
Mike
Rated 5 out of 5
"ensure overhand so that you can remove from the tin" - erm, I think you mean overhang not overhand - took me a while to… see more
Submit a review for this recipe