Vegan Chocolate Mousse Pretzel Crust Pie

| 200 grams gluten free vegan pretzels (measured after crushed)

medjool dates (pitted about 8-10 dates)

dairy free dark chocolate (chopped or in chips - I usually aim for about 70% dark chocoalte)

| 120 ml aquafaba (from 1 can unsalted chickpeas)

unsweetened cocoa powder (sifted)

| 295 grams coconut whipped cream