Soak the cashews – Place the cashew nuts in water for at least 20 minutes or soak them overnight for a creamier texture.

Prepare the dates – Remove the pits from the Medjool dates. If they were refrigerated, soak them in warm water for 10 minutes, then drain and squeeze out any excess moisture.

Prepare the orange – Grate the orange rind finely and juice half the orange (about 5 tablespoons).

Base Layer:

In a food processor, blend the oats, pitted dates, mixed nuts, 2 tablespoons of cacao powder, and the fresh orange juice until you get a sticky, slightly crumbly mixture.

Line the bottom of a non-stick cake tin with parchment paper or lightly grease a silicone mold.

Scoop in the base mixture and press it down firmly with a wooden spoon or the back of a spoon.

Mousse Layer:

Open the refrigerated coconut milk and scoop out the thick coconut cream. Dont prepeare until ready to use.

Drain the soaked cashews and pat them dry with a paper towel to remove excess moisture.

In a high-speed blender or food processor, combine the cashews, coconut cream, agave syrup, the remaining cacao powder, and coconut oil and blend at full speed for at least a minute until smooth.

Pour the mousse mixture over the base, spreading it evenly.

Place the cake tin in the freezer for at least two hours (or longer for a firmer texture).

Chocolate Layer:

Break the chocolate into small pieces for faster melting.

Add the vegetable milk and microwave in 20-second intervals, stirring in between, until the chocolate is fully melted and smooth.

Immediately pour the melted chocolate over the frozen mousse layer, spreading it evenly.

Sprinkle the grated orange rind on top.

Serving:

Serve immediately or refrigerate until ready to enjoy.