• Soak the dates, for the caramel layer in hot water for 15 minutes while you make the crust and topping.

Crust:

• Process the cashews and dates until well combined in a food processor. 
• Add flax seeds, cocoa, coconut flakes, salt and pulse until incorporated well.
• Add the vanilla, maple syrup,  coconut  milk and process until doughy. Add more coconut milk if needed. 
• Press the dough into the pan with your fingers to form the pie crust.
• Put in freezer while you make the filling. 

Carmel filling:

• Drain the soaked dates. 
• Puree all the ingredients and the soaked dates listed under the salted caramel filling to combine into a smooth puree. 
• Blend for a couple of minutes so the dates get smooth. 
•  Spread filling in the crust.
• Set in freezer as you prepare the chocolate mousse. 

Chocolate mousse:

• Heat up the coconut milk and the vegan chocolate on low heat. Keep stirring until melted and well combined. 
• Let cool for a couple of minutes and then pour into food processor. 
• Add in the rest of the ingredients and blend until smooth. Pour on top of the caramel. Tap the pan to spread evenly.
• Freeze until set (a few hours or over night for best results), then slice and serve!
• Enjoy!!