To make the crust:

1. Pulse walnuts into powder (if you use whole walnuts) in a food processor
2. Add the pitted dates and keep processing until it all starts to stick together.

To make the cake:

1. Blend all the cake ingredients until smooth, thick, and creamy.
2. It should be the consistency of yogurt.  (Here I adapted the original recipe and only used 1 cup of water instead of 1½ cups as suggested)
3. If it’s watery, add more dates, coconut oil, or nuts, or if too thick, add extra water or maple syrup.  (Mine came out perfect and I did not have to fix the consistency).
4. Spoon out onto the cold crust and leave overnight in the fridge, in order for it to set and develop in flavor.
5. Decorate as you wish
6. I used vegan chocolate shavings,  slivered almonds, shredded coconut, and salted pumpkin nuts.
7. Only for displaying I added some pumpkin candy, but as it’s not vegan, I did not serve it as such.
8. Line a 9” spring form cake with parchment paper, and press the mixture down with the palm of your hand into the bottom of the cake pan.
9. Leave it in the fridge while you prepare the filling.