Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a large mixing bowl, whisk together flour, cocoa powder, coconut sugar, baking soda, and salt until well combined.

In another bowl, combine almond milk, melted coconut oil, apple cider vinegar, and vanilla extract. Mix thoroughly.

Pour the wet ingredients into the dry ingredients and stir until just combined. Gradually add hot coffee, stirring until the batter is smooth.

Pour the batter into the prepared springform pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.

Allow the cake to cool completely in the pan before removing. Once cool, place on your serving plate.

For the mousse, drain and rinse the soaked dates. Remove the thick cream from the chilled coconut milk can, reserving the liquid for other uses.

In a food processor, combine avocados, coconut cream, cocoa powder, soaked dates, maple syrup, vanilla extract, and salt. Process until completely smooth.

Add the melted and cooled chocolate to the mixture and process again until silky and well incorporated.

Spread the mousse evenly over the cooled cake base, creating smooth, elegant layers.

Refrigerate the cake for at least 4 hours or overnight to allow the mousse to set properly.

Before serving, garnish with fresh berries, mint leaves, and a light dusting of cocoa powder. Slice with a sharp knife wiped clean between cuts for the best presentation.