Ingredients:

half fresh pumpkin

1/2 kg almond flour

200 grams coconut sugar

3 tbsp chia seeds,1tbsp cinnamon

1 tbsp nutmeg

1 tbsp cloves

1tbsp ginger

1 tbsp allspice

1 tsp mace

Pumpkin puree

1.Scoop out the seeds and most of the stringy bits. Lightly season the inside of the pumpkin halves with salt then place cut-side-down onto the baking sheet.

2.Bake until the pumpkin can easily be pierced with a knife in several places and the flesh is pulling away from the skin, 45 to 60 minutes.

3.Cool until you can safely handle the halves

4.Scoop out the soft flesh into a food processor — depending on how large the pumpkin is, you may need to do this in two batches.

5.Add all spices, coconut sugar and process until very smooth, 3 to 5 minutes.

6.Mix pumpkin puree with almond flour. If is to wet add more almond flour, transfer to a small square tray and let it sit for a couple of hours.

7.Cut in squares or rectangles, decorate with desiccated coconut and vegan chocolate.

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