2-4Tbsmilk to thin
In a food processor, blend the dates, almonds, pumpkin seeds, oats, coconut oil and salt until you reach a sticky, pliable consistency.
Press into a round pie dish and place in the refrigerator to chill while you prepare the filling.
For the filling, start by blooming the gelatin (sprinkle the powdered gelatin evenly over the water and wait for 5 – 10 minutes). Meanwhile combine the butternut, caramel and cream until well mixed.
Place the butternut mixture onto the heat and add the gelatin – stirring until the gelatin bubbles have completely dissolved (don’t boil the mixture). Remove from the heat and allow to cool before pouring into the base. Place back into the fridge for at least 2 hours to set.
For the topping, combine cream cheese with a few Tbs milk to loosen to a soft and spreadable consistency. Add the castor sugar and mix well.
For the candied pumpkin seeds, add sugar to a saucepan and allow to caramelise – add in the pumpkin seeds and pour out onto some baking paper – allow to cool completely before breaking up into shards.
Once the cheesecake is set, pour the topping over and spread out evenly. Place the shards on top and serve or keep chilled until needed. Allow to come to room temperature before serving.