For the chia „egg“: mix 1/2 cup plant based milk or water with 1 1/2 Tbsp Chia seeds and let rest in the fridge overnight or at least 2-4 hours, so that it can soak.

Preheat the oven to 180 degrees.

Roughly chop the dates, pecan nuts and chocolate and set them aside.

Add the drained beans, Chia „Egg“, maple syrup, coconut sugar, cacao, salt, cinnamon and Chili to a bowl and mix well with a food processor or hand mixer.

Add the flour, baking soda and powder and milk and mix until the batter is well combined.

Add dates, nuts and chocolate and spoon under.

Grease a square baking pan (ca. 20x30 cm) and add the batter, spreading it evenly. Cover with foil and bake for 35-40 minutes.

Let cool completely.

Melt the chocolate over boiling water and let cool down a bit.

For the mousse - beat the aquafaba with a hand mixer or in a food processor for 5-10 minutes (depends on the mixer) until firm and peaks form. Slowly add the powdered sugar spoon by spoon during the beating.

Add cacao, vanilla and orange zest and fold in carefully.

At the end, add the melted chocolate and spoon under.

Let rest in the fridge for 1-2 hours and than spread the mousse on top of the brownies.

Serve with berries and some fruit powder (e.g. from Frooggies)