Line the bottom of an 8" springform pan with parchment paper

Place walnuts in a food processor and blend until they reach a coarse, sandlike texture.

Add in the rest of the crust ingredients and process until fully combined

Press the crust into the bottom of the pan and using your hands try to distribute the mixture evenly on the bottom of the pan and up the sides (or go for the uneven look, whatever you're feeling!)

Place the pan in the freezer

Wipe out your food processor to prepare it for the filling

Process the cashews and walnuts until they reach a fine powder

Add in the cocoa powder, dates, maple syrup, cauliflower, vanilla and salt and process again until you see the creamy filling start to form. Add the chili powder if using.

Add in the melted coconut oil and continue to blend until a very creamy texture is reached, can be up to 4 minutes depending on the strength of your food processor (you can also use a high powered blender)

Pour the filling over the frozen crust and even the top before placing in freezer again to set

Melt chocolate in the microwave or using a double boiler, stir until combined and then remove from heat

Whip the chickpea brine and cream of tartart in a medium sized bowl with electric hand beaters until you form stiff peaks, about 5 minutes. If using the powdered sugar, blend in also.

Once chocolate has cooled until it is no longer warm to the touch, fold into the aquafaba peaks and stir until a chocolate mousselike consistency has formed.

Now you can pour this thin mousse topping on your cauliflower chocolate layer and refreeze.

Remove from freezer 5-10 minutes before serving!