There’s no baking involved here just a scrumptious combination of chocolate mousse and chocolate cake!
Pop all the base ingredients into a food processor and pulse until finely ground, if it's sticking together it's ready!
Grease ramekins with coconut oil, transfer the base mix into the ramekins and press down evenly until it's nice and compact. Place in the fridge to chill.
Place the melted chocolate and coconut oil into a jug and mix to combine. Add the tofu coconut cream, syrup, cacao powder, vanilla and salt to a blender and blend until smooth.
Slowly pour in the melted chocolate and coconut oil mixture while blending. Once incorporated, pour the filling evenly over the base, tap on a work surface to release air bubbles and return to the fridge for 3 hours. Sprinkle the top with cacao nibs before serving.