Name: Chocolate Raspberry Mousse Cake
Ingredients: ½ cup raw almonds; ½ cup unsweetened shredded coconut; ½ cup pitted dried prunes; 3 tablespoons unsweetened cocoa powder; 1/8 teaspoon salt; 1 tablespoon melted coconut oil; 1 tablespoon maple syrup; 2 cups raw cashews (, soaked for 3-4 hours or overnight); 6 pitted dates (, soaked for 3-4 hours or overnight); 1 cup date soaking water; 1 cup canned coconut milk ((full fat)); ¾ cup unsweetened cocoa powder; 2 teaspoons vanilla extract; 1 teaspoon chocolate raspberry flavored liquid stevia (, such as SweetLeaf brand); ¼ teaspoon salt; 4 tablespoons melted coconut oil; Fresh raspberries (, for garnish)

Instructions

For the Crust:

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Place the almonds and coconut in the bowl of a food processor and process until the nuts break down into small pieces.
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Add the prunes, cocoa powder, and salt. Continue processing until the mixture resembles crumbs.
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Add the coconut oil and maple syrup. Pulse several times until the crumbs are thoroughly moistened and stick together.
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Firmly press into the bottom of an 8-inch springform pan. Rinse out the food processor.

For the Filling:

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Drain the cashews and dates, reserving 1 cup of water from the dates. Add the cashews, dates, and water to the food processor along with the coconut milk. Blend until smooth, about 2 minutes.
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Add the cocoa powder, vanilla, stevia, and salt. Blend again until thoroughly incorporated, stopping to scrape down the sides of the bowl as needed.
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Lastly, blend in the coconut oil.
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Pour the filling mixture on top of the crust. Cover with plastic wrap and place in the refrigerator for 6 hours or overnight to set.

To Serve:

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Remove from the refrigerator and run a knife carefully around the edge of the mousse. Gently remove the sides of the springform pan.
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Garnish with raspberries.

Chocolate Raspberry Mousse Cake