Preheat the oven to 175°C/347°F.
Line a baking sheet with parchment paper, add the pumpkin slices, powder with the spice, add a drizzle coconut oil and toss to coat evenly.
Roast for 20 mins, until tender, then remove from the oven and set aside to cool.
While the pumpkin is roasting, prepare the base layer.
Drain the pitted dates and add them into the food processor, together with the coconut oil and cacao powder, and pulse to obtain a puree.
Add the rest of the ingredients and pulse to incorporate.
Line a square pan with parchment paper and spread the base onto a 1/2 inch layer.
Scoop the pumpkin flesh with a spoon, and add it into the food processor.
Add the almond butter, the coconut oil, the almond butter and coconut milk, and pulse to obtain a puree.
Spread over the nutty base, then top with the melted chocolate sauce.
Refrigerate until firm, or freeze for a quick result.