For the tart crust put the nuts, dates, wholemeal oatmeal flour, coconut oil, cinnamon, salt into a food processor and mix everything together until a moist dough is formed. If it is still too dry, you can add 1-2 tablespoons of water.

Finally add the quinoa pops and mix again briefly.

Put the bottom into a tart mould and press it down nicely.

Let it rest in the fridge while making the pumpkin filling.

For the filling slowly heat in a pan the pumpkin puree together with the coconut milk.

Add agar agar, tapioka starch, salt, coconut blossom sugar, vanilla sugar, ground nutmeg and simmer on low heat until you have a thick consistency.

Now place the filling on the bottom and cool in the fridge for about 1-2 hour until the no-bake cake is firm. 

You can take whatever you want regarding the decoration. I took orange slices, chopped pistachios and wholemeal quinoa pops.