Place cooked pinto beans, pitted dates, and plant milk into the blender/food processor and blend until smooth.

Into a small bowl, add dark chocolate and coconut oil. Melt over the stove or in the microwave. Stir to combine.

Pour melted chocolate and oil to the blender/processor, add the rest of ingredients: vanilla extract, cacao powder, maple syrup and a pinch of salt and mix to combine. Add more maple syrup to meet desired sweetness.

Place the dough into a baking form and refrigerate for at least an hour to thicken.

Meanwhile, prepare the whipped cream: place the coconut cream (scooped from the top of the can) in a medium-sized bowl. Add vanilla extract and maple syrup. Whip the cream and set aside in the fridge until the dough is ready.

Once the dough is cool and solid, take it out of the baking form, slice into two layers.

Spread half of the whipped cream onto the bottom layer, place the top layer atop and spread the rest of the cream. Decorate optionally with crumbled dark chocolate or nuts.

Enjoy right away or keep refrigerated for up to 5 days.