I used a mini-food processor for this entire recipe, but you can also use a blender.
Mix up the meal, cacao and maple syrup. Taste-test and add more maple syrup if you want the base sweeter.
Use your hands to press into a parchment lined pan. I doubled the recipe and used an 8-inch round cake pan.
Make the Mousse
Mix up the cream, cacao and maple syrup. Taste-test and add a tablespoon or two more maple syrup if you want the base sweeter. Pour onto base and freeze the cake overnight or at least 6 hours.
Make the icing
I use a bowl and spoon to mix up the syrup and two cocoas. If it's too wet, add a touch more cocoa;if too dry, a touch more syrup. You can also use all cacao; I used black cocoa just for the color but since it is heat-treated, it is not as healthy as raw cacao.