1 - Make the cakes. Add raisins, dates, walnuts, rolled oats and raw cacao powder to a food processor and pulse until finely ground. Add water and
process until it sticks together.
2 - Choose two containers such as muffins forms, coffee cups or small bowls
and line them with plastic wrap (to obtain a conic shape i used cocktail glasses). Divide the cake mixture in two. Take about 2/3 of each half and press it into forms. Use the rest of the mixture to make the tops by pressing it into flat rounds the same diameter of your forms. Place the forms and tops in the fridge while you make the filling.
3 - Make the chocolate sauce. In a double boiler (or a bowl set over a pot
of simmering water), melt cacao butter and agave syrup and whisk to combine. Remove from heat and sift in the raw cacao powder, salt and coffee.
4- Take the cakes out of the fridge and pour the chocolate sauce into each one. Assemble the tops onto the cakes by gently pressing the edges together.
Flip over and top with raw cacao powder and cacao nibs. Enjoy !
NOTE / If you want to make the desserts in advance, store the cake mixture,
the tops and the filling separately in the fridge and assemble right before serving. If the chocolate sauce has thickened, simply warm it again over a pot
of simmering water.