• Crust
• 100g dessicated coconut
• 60g rolled oats
• 30g raw cacao powder
• Dash of salt
• 1 tsp vanilla extract
• 85g maple syrup
• 140g pitted dates

Mousse

• 40g vegan dark chocolate
• 190g coconut milk, full fat
• 80g coconut oil
• 20g protein powder of your choice
• 20g raw cacao powder
• 70g maple syrup
• One tsp vanilla extract
• 75g pomegranate arills (seeds)

INSTRUCTIONS

1. Place coconut, oats, cacao powder, salt into your food processor and pulse briefly until the oats are roughly shredded. Add in the vanilla extract and maple syrup, process briefly.
2. Add the pitted dates and process until the dates are finely chopped and the mixture starts to clump.
3. Press crust into the bottom and sides of a bread or cake tin and leave in the freezer to firm, while you prepare the mousse. The crust should be fairly thick.

Mousse

4.  Bring the coconut milk and coconut oil to a boil in a small pot.
 As soon as it boils, turn heat to low and whisk in the chocolate.
5.  Turn off heat and whisk in the protein powder, cacao powder, syrup, stevia and vanilla then let cool for 10 minutes.
6.  Once cool, stir in the pomegranate and then pour the chocolate mousse filling evenly over the firm crust.
7.  Top with pomegranate and rose petals and chill in the refrigerator for 2-3 hours until the mousse is firm.
8.  Enjoy!