Method

• Place the dates in a small bowl, cover with boiling water, and leave to soak for 10 minutes
• Place the buckwheat in a food processor and blend briefly to roughly grind
• Add the coconut and pulse to combine
• Drain the dates in a sieve then add to the processor along with the butter and salt
• Process until the mixture comes together, approx
• 1 minute
• Tip into a lined tray, press evenly to cover the base
• Chill in the fridge
• Put cashews and hot water in the food processor
• Blend for 1 minute to soften the nuts, then add the remaining pumpkin ingredients
• Blend again till smooth around 1-2 minutes, remember to stop to scrape down the sides
• Spread the mixture over the base, place in the fridge for a least 2 hours to set
• Chocolate topping
• Heat the cream until bubbles appear around the edges of the pan
• Remove from the heat and add the chocolate pieces
• Gently stir while the chocolate melts into a smooth sauce
• Immediately pour over the set pumpkin and place it back in the fridge for 1 hour
• Cut into squares and store in an airtight container in the fridge
• (This slice will soften, so you need to keep it chilled)