No-Bake Vegan Pumpkin Cheesecake Squares (Grain Free)

make 'flowers' with pumpkin seeds and bee pollen or finely chopped crystalized ginger

Line an 8"x 8" pan with parchment paper. I recommend using a pan with a removeable bottom as it makes it easier to remove the squares.
If your dates are very dry/hard soak them in warm water for 20 minutes. Add the almonds and pitted dates to a food processer and pulse until it is a coarse crumb. The mixture should stick together when pressed. If it does not stick together add another date or a splash of maple syrup.
Press the mixture evenly into the pan and set aside.

In a large mixing bowl use a hand mixer to whip the coconut whip cream until it's smooth and fluffy. Add the pumpkin puree, icing sugar and pumpkin spice. Whip until incorporated. Add the cream cheese and whip on high until smooth. Taste and add more icing sugar if you prefer it sweeter.
Pour the filling over the base layer and smooth with a spatula. Place it in the fridge to set for 2-3 hours.

In a medium sized bowl add the coconut whip cream and icing sugar. Beat with a hand mixer until it's smooth and fluffy. Spread it evenly on top of the pumpkin layer. Place into the fridge overnight to set.

Before serving lightly score the top where you want to cut the squares. This helps to know where to place the pumpkin seed flowers. Gently press the pumpkin seeds into the coconut cream topping to form flowers and fill the centers with bee pollen or finely chopped crystallized ginger. Alternatively they can be topped with chopped pumpkin seeds or crushed ginger snap cookies.
Remove from the pan and cut into 16 squares. Wipe your knife after each cut for clean layers. Leftovers can be stored in a sealed container in the fridge for 1-2 days. Enjoy!

*I use Cha's Organic Coconut Whipping Cream. Make sure to use a coconut whip cream that sets firm when cooled.