5ozUnsweetened Coconut Flakesplus more for garnish
1tbsporganic virgin coconut oilmelted
Pinch of Himalayan Crystal Salt
Place the dates in a shallow bowl and cover with water. Let soak for 20-30 minutes.
Line a 9x5-inch bread loaf pan with wax paper. Place the almonds in a food processor and pulse to finely chop.
Add the soaked dates, cocoa powderÂ and 1 teaspoon cinnamon. Blend until a rough dough starts to form. Transfer the dough to the loaf pan and use a spatula to evenly flatten.
Place the coconut flakes, coconut oil, salt and vanilla into the food processor and blend for at least one minute until a paste starts to form. Add to the loaf pan, spreading out evenly over the almond base.
Add the pumpkin puree, banana, honey and one teaspoon of cinnamon to the food processor and blend until smooth. Spread evenly on top of the coconut mixture in the pan. Sprinkle with coconut flakes if desired and place in the freezer for one hour. Cut into squares to serve.