No Bake Layered Chocolate Pumpkin Cheesecake

INGREDIENTS

1/2 cup

raw pecans

1/2 cup

blanched almond flour

Medjool dates (pitted)

2 tbsp

cacao powder

1 tbsp

coconut oil (melted)

1/4 tsp

kosher salt

1 2/3 cups

raw cashews (soaked in water for at least six hours or preferably overnight)

1/3 cup

canned full-fat coconut milk (shaken)

1/3 cup

pure pumpkin puree

1/4 cup

coconut oil, melted and cooled (use refined coconut oil if you want no coconut flavor)

1/4 cup

+ 1 tablespoon (21g) pure maple syrup (divided)

1 tbsp

unsulfured molasses

1 tsp

vanilla extract

2 tsp

pumpkin pie spice (or 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground ginger,⅛ teaspoon ground allspice, and ⅛ teaspoon ground cloves)

1/4 cup

cacao powder

1 can

coconut cream (whipped (I linked the brand I prefer))

1/4 cup

dark chocolate (melted)