No nutella cheesecake

First, put the 180gr of dates in hot water to make the cream. To make the base, grind the almonds or other nuts. Add 30g of unsoaked dates, 80g of melted chocolate and 10g of pure cocoa and grind again. Transfer to the mold and set aside.

Roast a pumpkin and use 300 grams. Make hazelnut butter, grinding it into a cream. Mash the 300 grams of roasted pumpkin, with the hazelnut butter, the 180 grams of soaked dates (without the water), the 30 grams of cocoa and 6 eggs. Transfer to the mold. Bake 18' at 190°C with heat up and down and without air. Remove from the oven and let it rest for 20' and it's ready!