Put hazelnut meal, oat flour and baking powder into the bowl and mix.

Add the almond butter and agave syrup, mix and pour into a baking tray lined with baking paper.

Press the dough well to form the base of the pastry.

Put cooked pumpkin, pumpkin spices, agave syrup and tapioca starch into a mixer and blend into a smooth cream.

Spread it on the dough and bake for 25 minutes at 180 °C.

While the cake is baking, slowly melt the chocolate in a pan.

Add lukewarm water and mix it into the chocolate.

Pour over the baked cake and leave to cool.