Add the pitted dates to a food processor and process until they're chopped.
Add the rest of the base ingredients to the food processor. Continue to process until the mixture can stick together when pressed between your finger. If the mixture is on the dry side, add a small dash of water to help to bind.
Line a 6" pan with parchment. Transfer the base mixture into the pan and press them down to form a single layer base. Put it in the freezer while we make the chocolate mousse filling.
To make the chocolate mousse filling
Drain out the soaking water from the cashews and give a little rinse.
Drain the tofu as well. Then blend all ingredients, including cashews, tofu, cacao powder, pitted dates, vanilla extract, salt, almond butter, cacao butter, and coconut milk, in a blender until smooth (I usually use the small container for this amount).
Remove the pan from the freezer. Pour the chocolate mousse mixture onto the base and smooth the top.
Place the mousse pie in the fridge for 3-4 hours or until set. Add any toppings you like to dive in! (I add a small handful of sliced almonds, goji berries, toasted coconut flakes, and cacao nibs.)