Get making!

Base:

  1. Gently melt the coconut oil, almond butter and maple syrup
  2. Stir in the oats and cacao/cocoa powder and mix to form a flapjack mixture
  3. Press into a lined tin or tupperware box in an even layer.
  4. Set aside.

Caramel Layer:

  1. Next place the drained dates (+ 3 tablespoons of the water), peanut butter and vanilla in a food processor (I use my Ninja Kitchen Nutri Ninja) and whizz up either until still slightly chunky or smooth.
  2. Spread over the base in an even layer then pop in the freezer.

Pumpkin Layer:

  1. Place all of the ingredients in a food processor and whizz up until quite thick and smooth.
  2. Spread this over the caramel then return to the freezer for at least 30 minutes.\

Topping

  1. Melt together the chocolate and coconut oil
  2. Spread over the pumpkin layer
  3. Return to freezer for a few minutes for the chocolate to set

Cut into slices and enjoy!