Peel the ripe avocado and put in a food processor or good blender with the banana. Blend until very smooth. Add cacao powder, honey, salt and the cinnamon and blend until very well blended and really smooth with a creamy texture.
Spoon the chocolate mousse into a bowl and put in your refrigerator while you prepare the base. The mousse will become very thick as it cools.
Put the nuts, dates and coconut in a food processor and blend until a ball forms and all the nuts are well chopped into the dates and coconut.
Line a baking tray with baking paper and set aside.
With a rolling pin or round bottle, roll the nut mix between 2 sheets of plastic wrap to a shape to fit the baking tray, the base should be about 5mm thick. Put in the baking tray, trim and fill any gaps.
Spoon the avocado mousse mix onto the base and spread evenly. Cover lightly with plastic wrap and put in the fridge or freezer. I prefer the freezer as it goes hard. When it is hard, slice into small squares and return the the freezer or fridge. Enjoy for a desert with fresh berries or for a healthy treat with a tea or coffee.