This enough for around 6 ramekins that are around 7cm in diameter.

Base:
1 Cup of nuts - I used almonds, macadamias and hazelnuts
1 1/2 Cups pitted dates - soaked for 15 minutes in hot water
1/4 Cup raw cacao
1 Tbsp Coconut oil - melted
1 tsp Vanilla
1/2 tsp Sea salt

Chocolate Mousse
2 ripe avocados
1 ripe banana
4 tablespoons coconut milk
2 tbsp maple syrup
2 tbsp cocoa powder
2 tbsp almond butter
1 tsp lemon juice
1 tsp ground cinnamon
If you have it a few drops of chocolate flavored stevia

Extra raspberries and grated dark chocolate to garnish

1 Cup of nuts - I used almonds, macadamias and hazelnuts 1 1/2 Cups pitted dates - soaked for 15 minutes in hot water 1/4 Cup raw cacao 1 Tbsp Coconut oil - melted 1 tsp Vanilla 1/2 tsp Sea salt 2 ripe avocados 1 ripe banana 4 tablespoons coconut milk 2 tbsp maple syrup 2 tbsp cocoa powder 2 tbsp almond butter 1 tsp lemon juice 1 tsp ground cinnamon

Procedure for the base
Puree all ingredients, except the vanilla, in a food processor until the mixture comes together. Once it is nearly ready, add the vanilla. You may need to add 1 tsp of water or so to make the mixture come together better. Press the base into ramekins or a dish.

Instructions for the Chocolate Mousse
Put everything into a food processor and blitz until smooth.
You will need to scrape the sides of the bowl a few times so all the ingredients are mixed well. Once it is smooth add a couple of tablespoons of frozen raspberries and blitz for a few seconds to mix them through and break them up a wee bit. Scoop the mousse into the brownie based ramekins and top with a few raspberries and grated dark chocolate. Pop in the fridge for a while to set.