New triple layer chocolate cake (dairy free, refined sugar free, and wheat free)

This weekend is the solstice and we are putting on our World Healing Project gathering once again. I thought it would be a good time to come up with a new recipe to mark the occasion.
It’s just setting now- I can’t wait to take a bite, it looks divine.

Base;
300g pitted dates
3 tbs dark tahini
3 tbs cacao butter or coconut butter
3 tbs dark Mediterranean carob
1/2 cup Incan berries (this gives it a great zing)

Blend until sticky and relatively smooth, then press into the base of a silicone mould and place in the fridge to set.

Caramel layer;
1 cup of pre soaked dates
2 tbs cashew butter
1 tbs tahini
1/2 cup of dried apricots (the brown ones)
3 tbs cacao butter
3 tbs maple syrup

Blend until smooth and place on top of the base layer.

Chocolate Mousse layer;
2 avocados
3 tbs cacao powder
1 tbs mucuna powder
1 tsp reishi mushroom powder
1/2 cup coconut milk
1/2 cup maple syrup or coconut sugar
1/2 cup of dates
1 cup of melted cacao butter (add at very end once mousse is smooth)

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