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Add the cottage cheese, peanut butter, dates, salt, lemon juice and vanilla to a high speed blender. Blend until smooth.
Melt the chocolate with the coconut oil on 30 second intervals in the microwave.
Add the cereal and the chocolate to a bowl and mix to combine until the cereal is well coated.
Add half the cereal mixture to 2 small ramekins and create a crust layer. Top the cereal with the mousse. Place in the freezer for one hour to set.