Put oats and spices in a bowl and mix.

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

Press the dough well to form the base of the dessert. Bake for 15 minutes at 180 °C (350 °F).

In a small cup, mix the vanilla pudding with 50 ml (1/4 cup) of coconut milk.

Put 250 g (1 cup) of coconut milk in a pot, add coconut sugar and cocoa powder, mix and bring to a boil. When it boils, pour in the previously prepared pudding mixture while stirring continuously.

Cook on moderate heat for another 3 minutes, stirring several times.

Pour over the crust and leave to cool down.

Decorate if desired and cut into 9 slices.