Toast walnuts at 170°C for 8–10 minutes. Blend with dates, cocoa powder, salt, and cinnamon to form a fudgy paste. Press into a greased 6-inch ring and freeze for 10 minutes.
Boil apples until tender, drain, and cool. Blend with melted chocolate, coffee powder, and salt into a smooth, gooey mousse.
Pour the mousse over the base and freeze it for 2–3 hours until set.
Demould with a hot knife, top with whipped cream, dust with cinnamon, and garnish with crushed roasted walnuts.
