1. Make the crust: Grease and line a 18cm/7 inch round cake tin (preferably springform) and set aside. 

2. Add the coconut, walnuts, cacao powder to a food processor and blitz until fine crumbs have formed. 

3. With the food processor still running drizzle in the remaining ingredients and stop when well combined. 

4. Transfer the base mixture into your lined cake tin. Spread evenly along the bottom and sides of the tin to create a crust that is about 4-5cm high. Take your time here to make sure it is even and well compressed. 

5. Set in the freezer for 30-60 minutes. 

6.  Meanwhile, make the filling: Place the chocolate chips into a heat proof bowl and melt double-boiler style (or you could use a microwave). 

7.  Once melted, mix well and set aside. 

8. Place the remaining ingredients into a blender and blend until very smooth. Use your blender to tamper if necessary. 

9. Before you add the chocolate into the blender remove the base from the freezer and take out of the tin. Place the base onto a serving plate and set aside.

10.  Now, add your melted chocolate into the blender and blend for 30 seconds. 11. Immediately pour mixture into the base, using a rubber spatula to scrape out the sides. 

11.  Set in the fridge for 2 hours. 

12.  Finally, make the whipped cream topping. Remove coconut cream from the fridge and flip it upside down. Open the can. Carefully drain away the liquid sitting at the top of the can (discard or save for another use) then scrape the remaining thick cream into a bowl. 

13.  Add the maple syrup and, using hand beaters (or electric beaters) whisk for 2-4 until very thick and creamy.

14. Remove cake from the fridge and dollop the cream on top. If your coconut whipped cream is still too runny, add the optional tapioca and beat (this will be necessary for some brands, but not for others). 

15. To serve, allow the cake to sit at room temperature for 30 minutes. Enjoy! 

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