Preheat oven to 350°F (175°C).

In a small pot, combine the chocolate chips and oil. Cook on low, stirring until smooth.

In a standing mixer, beat the egg whites until stiff. In a separate bowl, whisk the yolks with the coconut sugar; add to melted chocolate and stir. Pour the chocolate mixture into the beaten egg whites and mix on medium speed until just combined.

Grease a round eight-inch (20-centimeter) springform pan with coconut oil. Pour in one-third of the mousse mixture and bake for 15 minutes.

Remove from the oven. (The mousse may rise while baking and then fall when cooling.) Top with remaining two-thirds of the mousse mixture. Cover and freeze until solid.

Remove from freezer 20 minutes before serving and slice.

Preheat oven to 350°F (175°C). Line a baking sheet with Gefen Parchment Paper.

In a small bowl, mix the flour, honey, and oil with a spoon, then crumble with your hands until mixture is crumbly. (Keep the crumble pieces bigger to get a chunkier crumble.)

Spread the crumble on the baking sheet and bake for about 10 minutes. Remove from oven.

While it’s still hot, add the chocolate chips and mix to coat. Store in an airtight container at room temperature.

To serve, drizzle silan on the plate and place a slice of mousse on top. Sprinkle with crumble and enjoy!

Place the can of coconut milk in the refrigerator overnight. Chill a glass or metal bowl in the freezer along with your beaters for at least 30 minutes or overnight.

Remove the coconut milk from the fridge and scoop off the cream portion that has risen to the top. You can save the coconut water for shakes or other uses or discard.

Place the cream in the chilled bowl and beat with the cold beaters on high until stiff peaks form, about two to three minutes.

While continuing to beat, drizzle in the honey.

Transfer the whipped cream to a container with a lid and refrigerate until ready to serve.