Date Caramel:

1. Soak dates in hot water for 10 minutes to soften.
2. Drain dates and add them to a food processor with water and a pinch of salt.
3. Blend until a creamy caramel-like consistency is achieved. Adjust water or salt to taste.

Almond Crust:

1. Preheat oven to 350°F/175°C and line a springform with parchment paper.
2. Toast the almonds in the oven for 13-16 minutes, stirring once after 8min, until fragrant and slightly browned.
3. In a food processor, combine half of the toasted almonds, oats and spelt flour. Process until you have a fine, breadcrumb like texture. Tip into a bowl and add olive oil, maple syrup, salt, and almond extract.
4. Chop the remaining almonds and add to the mix.
5. Spread the almond mixture into the springform and bake for 14-18 minutes until golden brown.
6. Let the crust cool

Protein Chocolate Mousse:

1. Melt dark chocolate in the microwave, stirring in 30-second intervals.
2. In a mixing container, combine yoghurt, honey, vanilla, cacao powder, soy milk, protein powder, and espresso (if using).
3. In a small bowl, add cold water to gelatine, stir, and microwave for 10-15 seconds until melted.
4. While whisking your yoghurt-protein mix, stream in melted chocolate, then melted gelatine. Whisk until a silky mousse consistency is achieved.

Assembly:

1. Spread date caramel over the crust.
2. Pour the Protein Chocolate Mousse over the date caramel and spread it evenly.
3. Refrigerate uncovered for 1 hour, then cover with cling film and refrigerate for an additional hour or overnight.

Optional Caramelized Coconut Chips:

1. Preheat oven to 165°C (325°F).
2. In a bowl, mix coconut chips with maple syrup and salt.
3. Spread the coated chips on a baking sheet and bake for 13 minutes or until golden brown. Let them cool.

To Serve:

1. Dust with cacao powder and garnish with optional coconut chips or almond flakes.
2. Gently loosen the pie from the springform and transfer it to a cake platter.
3. Enjoy as is or with additional whipped cream if desired.