Vegan Chocolate Mousse Cake with Brownie Crust and Coco Whip Topping

1. In a food processor combine walnuts, almonds and salt and pulse together until crumbly (should take 15-30 seconds.) Then add in pitted dates, cocoa powder and melted coconut oil and pulse until crust is formed. Grease a 6” springform circle pan and press the crust evenly along the bottom of the pan. Set aside.
2. Place chocolate chips in microwave safe bowl, heat for 1 minute to start with. Remove from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the chocolate is completely melted and has a smooth consistency.
3. Shake the can of coconut cream really well then add to a high speed blender with the 2 avocados, melted chocolate, pitted dates, instant coffee and salt. Blend until completely smooth.
4. Pour the chocolate mixture over the crust, smooth the top out with a spoon, cover with plastic or foil and place in freezer over night or for at least 3 hours.
5. If your cocowhip is in the freezer make sure to take out and place in refrigerator to thaw for 2-3 hours.
6. Once cake is out of freezer, spread Cocowhip onto cake. Immediately place cake back into freezer. Freeze for 30 minutes, until set.
7. When ready to serve, remove cake from freezer and lift out of pan. Unwrap cake and place on serving plate. Top with chopped chocolate and let sit for 30 minutes until cutting into it. Slice and serve!