Blend silken tofu with coconut cream.

Melt chocolate together with coconut oil and stir in the cacao powder.

Add the chocolate mixture to the tofu mixture and blend again.

Take out of the blender, but don't clean the blender.

Add dates, cashews, oat flower and coconut oil to the blender with the leftover mousse and mix until well combined.

Press the dough as a crust into a cake tin (with removable base). Add the chocolate mousse and chill in the fridge for at least an hour.