Method

Make base:

• 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 desiccated 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

Make pumpkin filling:

• In the food processor, blend cashew nuts with hot water for about 1 minute to soften.
• 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.

Make 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.

Serving:

• Cut into squares and store in an airtight container in the fridge. This slice softens at room temperature, so chilling is essential.