Gluten-free Decadent Chocolate Mousse Cheesecake

This rich dessert is silky smooth with a raw food base, combining naughty and nice in a heavenly union! It is simple to make and always impressive. I am now forever obliged to bring this to special occasions :) The recipie is a result of combining several other desserts I have made over the years to produce a gluten-free dessert that ticks all the boxes.

Ingredients

½ cup	Dates
1 ½ cups	Mixed nuts, toasted macadamias are lovely
450 g	Dark chocolate, Whittakers 50% dark is great (Main)
200 g	Cream cheese
500 ml	Cream
1 Tbsp	Gelatine
1 cup	Cold water

Directions

1. Put dates and nuts in a food processor and process until chopped, blended and sticky. Press into a tin or dish lined with greaseproof paper (to make it easier to get it out!). Place in fridge while making filling.
2. Melt chocolate gently in the microwave. Dissolve the gelatine in the cold water in a small saucepan over moderate heat, stirring continuously. Combine chocolate and gelatine mixture together and let cool slightly.
3. Beat cream cheese to soften, then slowly add chocolate mixture and blend well.
4. Whip cream until soft peaks form and fold through the chocolate mixture. Pour into base and chill in fridge to set (at least 3 hours). Dust with cocoa powder and serve with fresh raspberries.