Line a 9×13-inch (23×33-centimeter) pan with parchment paper. Pour the nuts into the pan in a single layer.

Place the sugar, lemon juice, and salt in a heavy-bottom small pot over medium-

low heat. Cook for eight minutes, or until sugar is liquid and light amber in color. Do not stir; instead, swirl the pot to stop the sugar from burning in certain spots and to gather any sugar crystals.

Remove from heat. Quickly pour the caramelized sugar over the nuts as evenly

as possible. Let cool and harden before breaking into shards or blending to dust in the food processor. Freeze until ready to use.

Line a 10-inch (26-centimeter) springform pan with parchment paper.

Soak the dates in hot water for 10 minutes and drain well.

Pulse the nuts in a food processor until finely ground. Add dates, cocoa, and salt and process until it forms a sticky dough. With wet hands, press the mixture firmly onto the bottom of the prepared pan. Freeze until ready to fill.

Place chocolate in a heatproof bowl on top of a double boiler. When mostly melted, add four egg yolks, two eggs, whipping cream, coffee, and coffee liqueur. Whisk for three to four minutes, until well incorporated. Remove from heat.

Beat the remaining four egg whites until stiff. Fold into the chocolate-coffee mixture with a spatula. Pour the mousse over the crust. Sprinkle with praline dust and freeze.