Break the
chocolate into pieces, place in a saucepan with a saucepan with the coconut oil, orange juice, and
sugar, and melt over low heat, stirring constantly.Place the sunflower oil and soya milk a bowl and combine thoroughly using ahandheld- mixer. With the mixture. Stir in the dates and Cointreau, then chill the mousse in the refrigerator for at least 2 hours.