Preheat your oven to 175°C (350°F) and line with baking paper a spring-form pan 8 inches (20cm) in diameter (for easy unmolding you can also line the sides of the pan with baking paper cut into strips).

Make the base: Mix the walnuts, the oats, the shredded coconut, the cinnamon and the salt in a bowl. Add the coconut oil and give the mixture a stir. Mix the water, sugar, and honey in a small bowl and add it to the oat mixture. Mix well, transfer to the pan and bake for 15-20 minutes or until golden brown. Set aside to cool.

Make the mousse: Soak the gelatin sheets in a bowl with cold water and let it sit for 5 minutes. Transfer the white chocolate with the ½ cup of yogurt to a bowl and melt them in a double boiler (or in the microwaves in short increments). When the chocolate has melted, remove from the heat. Strain the gelatin sheets well and add them to the white chocolate. Add the vanilla and the honey and the rest of the yogurt and stir well to combine. Whip the cream and the white sugar until stiff peaks form. Then, fold the yogurt mixture gently with the whipped cream, using a spatula.

Assemble the cake: Fill the pan and refrigerate for 4-6 hours or overnight. To unmold, run a hot knife through the edges of the pan and gently remove the sides. If you’ve lined the sides, peel-off the strips. Transfer to a plate and top with the fruits. Serve with a drizzle of honey and a dusting of cinnamon.

Eat!