preparation
Put the ground almonds, coconut flakes, puffed amaranth, cashew butter and maple syrup in a bowl and mix well. If it is too dry, you can add a little more cashew butter. Pour the mixture into a baking dish lined with baking paper and press it down firmly.
For the pumpkin puree, wash the pumpkin thoroughly, halve it and scrape out the seeds. Cut the pumpkin into 1-2 cm thin slices and place on a baking tray lined with baking paper. Bake for around 25-30 minutes. After the baking time has elapsed, check with a fork whether the pumpkin is soft. Process the pumpkin with 50-100 ml of water in a food processor or blender until it becomes a puree.
Then put 250 g pumpkin puree with the remaining ingredients into the food processor (works a little better here) or alternatively a blender and puree until a smooth mixture is formed. Then spread the mixture over the base and place in the freezer for at least 4 hours.
Melt the chocolate and spread it over the middle layer. Optionally sprinkle with granola. Place back in the freezer and store there.
