Ingredients

· 850 g butternut pumpkin, seeded, skin on

· 160 g dates, pitted, chopped

· 80 g pistachios, toasted

· 45 g dry roasted almonds

· 40 g sunflower seeds, toasted

· 35 g raw cacao powder

· 1 tablespoon organic agave nectar

· 1 tablespoon coconut oil

· 70 g dried pitted prunes

· 200 g chopped banana

· Raw cocoa nibs, to serve

Method

Preheat oven to 180°C. Line a baking tray with baking paper. Place the pumpkin, cut-side up, on the tray. Spray with oil. Roast until very tender. 

Set aside to cool. Scoop the flesh into a food processor and process until smooth. Push the pumpkin puree through a sieve over a bowl. 

Grease and line a loaf pan with plastic wrap, allowing for overhang. Process dates, nuts, seeds, one tablespoon cacao, two teaspoons agave and two teaspoons coconut oil until finely chopped. 

Press into pan. Chill until firm. Place prunes in a heatproof bowl. Cover with boiling water. Stand for 30 minutes. Drain. Process until smooth. 

Add pumpkin puree, banana and remaining cacao, agave and coconut oil. Process until smooth. Pour over nut mixture. Smooth surface. Cover with plastic wrap. Freeze until just firm. 

Whisk agave and cacao in a bowl. Turn bar onto a platter. Drizzle with agave mixture. Sprinkle with cocoa nibs.