Start by making the crust add all ingredients to a food processor and pulse and mix until combined . Add ingredients to a tart pan or a spring board . Use the back of a glass or measuring cup to press and smooth out the crust in the pan ensuring that all ingredients are smooth and edges are evenly distributed.

Next , add to a blender or food processor the canned coconut milk,maple syrup, melted coconut oil (30 seconds), vanilla, sea salt and the TCHO cocoa unsweetened powder and combine until smooth . If your preparing this cake to enjoy on the same day allow it to set for 3-5 hours in the fridge or you need it sooner place it in the freezer covered with plastic wrap for 2 hours .

Once you are ready to serve top it with your seasonal berries, mint and optional but delicious TCHO roasted cacao nibs. Enjoy this delicious treat at your next summer get together and if you make it be sure to tag me @Simplidished on social media