Prepare the dates: Place the pitted dates in a bowl and cover with the hot water. Leave to soak for 15–20 minutes until soft. Keep the soaking liquid.

Melt the cacao mass: Melt the cacao mass buttons gently over a bain-marie, stirring until completely smooth. Remove from heat and allow to cool slightly.

Make the chocolate base: Add the soaked dates and around 60–80 ml of the soaking water to a high-speed blender. Blend until completely smooth and caramel-like. Add the banana, coconut cream, vanilla, and sea salt. Blend again until silky and fully combined.

Add the cacao: With the blender running on low, slowly pour in the melted cacao mass. Blend until smooth, glossy, and completely incorporated.

Whip the egg whites: In a clean bowl, whip the egg whites until stiff peaks form. Make sure the bowl and whisk are completely clean, as any oil or egg yolk can prevent the whites from whipping properly.

Fold into the mousse: Allow the chocolate mixture to cool to room temperature if needed. Fold in one-third of the whipped egg whites first to lighten the mixture. Then gently fold in the remaining egg whites in two additions, keeping as much air in the mousse as possible.

Chill: Divide into serving glasses or place into one large container. Refrigerate for at least 4–6 hours, ideally overnight, to allow the mousse to set.

Serving Ritual: Just before serving, spoon the mousse into bowls and finish with a generous drizzle of white tahini, a drizzle of extra virgin olive oil, and a sprinkle of flaky sea salt.