Soak the dates. While these are soaking, prepare the crust. Put almond flour, whole wheat flour, arrowroot flour, cocoa powder and baking powder in a mixing bowl and stir.

Add 2 tablespoons of maple syrup or date syrup and slowly add water. Knead the dough until it comes together. Then let it rest for 10 minutes.

Preheat the oven to 350°F or 180°C. Take a prepared pie form or spring form pan and roll out the dough about ¼” (4 mm) thick and round.

Place carefully on the pie pan. Press the dough into the mold, the dough should go up the edges.

Bake the crust for about 20-30 minutes, until it's cooked through.

In the meantime, let's prepare the chocolate filling.

Put the pumpkin puree, cashew nuts, silken tofu, cocoa powder, drained dates, almond milk, and vanilla extract in a high speed blender and blend it until it is super creamy without pieces.

There should be no more pieces or lumps.

Let the crust cool and melt dark chocolate in a double boiler.

Put the melted chocolate in the blender and mix well.

Pour the filling into the cake pan and let it sit in the refrigerator for at least 2 hours. Better overnight. The filling becomes firmer.