for the crust:
1 1/2cups pecans & 1/2 cup hazelnuts
1/4 cup cocao powder
2 tbsp coconut oil or nutelex
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
for the mousse:
2 cups avocado flesh, pitted and scooped out
2/3 cup pure maple syrup
1 tablespoon tahini
1 tablespoon arrowroot powder
pinch of sea salt
1 teaspoon pure vanilla extract
200gms dark chocolate, at least 70%
1/4 cup cocao powder
1/3 cup coffee (decaf if needed)