Base
1/2 cup chopped dates
1/2 cup whole buckwheat groats
1 cup desiccated coconut
50gm soft butter
Pinch of salt
Pumpkin Centre
1/2 cup cashew nuts
60ml hot water
1 cup roasted pumpkin flesh (Ettrick Gardens)
1 Tablespoon tahini
50gm soft butter
3 Tablespoons maple syrup
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
Generous pinch of salt
Chocolate Topping
60ml cream
80gms dark chocolate broken into pieces
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).
Recipe from Elizabeth Marshall
