INSTRUCTIONS

1. Preheat the oven to 350°F.
2. Put the 4 dates in a bowl with 4 tablespoons of boiling water, and let them stand.
3. To make the crust, combine 1 1/4 cups of ground biscuits with 2 tablespoons of melted coconut oil and a pinch of salt in a small bowl. Mix until the cookie crumbles resemble wet sand.
4. Add in 2 tablespoons of plant-based milk of your choice and mix thoroughly with a spoon or your fingers until a crumbly paste forms.
5. Split the mixture in half into two separate bowls.
6. Take the bowl with the dates and hot water, and blend it until you get a homogeneous mixture. Add it to one of the bowls with the crust preparation.
7. Mix 3 tablespoons of cocoa powder with the other half of the crust mixture in the second bowl.
8. Press the date mixture into the bottom of a 9-inch springform pan, followed by the cocoa mixture on top.
9. Bake for 15 minutes until brown around the edges and crisp.
10. In a blender, combine the cashews, coconut milk, sugar, coconut oil, lemon juice, vanilla, and salt until completely smooth.
11. In a small saucepan over medium-high heat, combine the plant-based milk and agar powder and bring to a boil while whisking. When it comes to a boil, bring the heat down to low and allow to simmer for 2 minutes while you whisk.
12. After 2 minutes, pour this entire mixture into the blender jar along with the cashew mixture and blend until well mixed (around 1 minute).
13. Add the marine phytoplankton powder to the blender and blend again until thoroughly incorporated.
14. Pour this entire green mixture over the pre-baked crust in the springform pan.
15. Set the pan aside on the counter to cool for 20 minutes uncovered before covering the pan with foil and placing it in the refrigerator to chill for 6 hours or overnight.
16. When it has chilled, run a knife along the edge to loosen the mousse and remove from the springform pan.
17. Dust the top of the cake with extra marine phytoplankton powder (using a small sieve), slice, and serve.

NOTES

If you don't have biscuits or cookies on hand for making the crust, you can make a quick crust by combining some walnuts, almonds, and a few dates in a food processor until it is a crumbly paste. This type of crust doesn't need to be prebaked but keep in mind that it won't be nice and crisp like a cookie crust.

Nutritional Information (per serving, based on 12 servings):

• Calories: 220
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 0mg
• Sodium: 100mg
• Total Carbohydrates: 20g
• Dietary Fiber: 3g
• Sugars: 9g
• Protein: 5g

Note: The nutritional information is an estimate and may vary depending on the specific ingredients used.

For a gluten-free version, simply use any kind of plain gluten-free cookie or biscuit.

To add a touch of natural sweetness and a pop of color to our Vegan Phytoplankton Mousse Cake, we sprinkled a few pieces of our delicious cascara dried coffee fruit sourced from Costa Rica on top. It's the perfect finishing touch to this guilt-free, plant-based dessert!