Triple Layer Chocolate Cake

Base – 1 cup rolled oats 
1 cup pecans 
1 cup pitted dates 
3 tbsp cocoa 
In a food processor blitz the oats into flour; add the pecans and do it again. Add the dates and cocoa and process again until it starts to stick together. In a lined loaf tin press 1/3 of the mix into the bottom and press down firmly. Pull it out of the tin and leave to the side, do it again with another 1/3, and then the last 1/3 can stay in the bottom of the pan. Filling – 2 avocados 
2 tbsp coconut oil (melted) 
2 tbsp maple syrup 
2 tbsp cocoa 
¼ tsp chili powder Blend everything together in your blender until smooth. Spread ½ onto the layer in the tin, place one of the layers of base you set aside on top, press down firmly. Spread the rest of the filling on top and then add the last layer of base. Put it in the fridge or freezer to set (it’s easier if it’s slightly frozen). Sauce – 3 tbsp cocoa 
3 tbsp coconut oil (melted) 
3 tbsp maple syrup 
¼ tsp ground ginger (or cinnamon) 
Mix everything together until smooth, do not over work or it will go lumpy. Take the cake out of the freezer, turn it our upside down and pour over the sauce. I layered the biscuit and mousse twice and then poured the chocolate over, either way is good.  
Slicing this can be tricky, your knife needs to sharp and be decisive!  
You can freeze this up until the sauce part, when you want to serve it take it out from the freezer about 30 minutes before you want it and make the sauce at the last minute.