To make the crust, place all the ingredients in your food processor and pulse until you have a crumble, roughly 4 to 5 minutes. Press this into a nonstick 9" spring form pan. Set aside.

Rinse out your food processor bowl.

To make the cheesecake, add the dates, bananas and applesauce and process until smooth, roughly 4 minutes.

Add in the pumpkin and spices and pulse.

In a small pan over medium heat add the coconut milk and whisk in the gelatin. Cook for 2 minutes until the liquid is warm not hot.

Pour this into the food processor and pulse until smooth and combined.

Pour this mixture into the spring form pan and place in your fridge for 7 to 8 hours. If you would like this sooner, you can place it in the freezer for 4 hours (note if you freeze it you will get ice crystals in the cheesecake that will disappear after storing in the fridge.)

To serve, remove the ring from the spring form pan.

To make the whipped topping, open your chilled coconut milk and remove the solid cream from the top. Save the water for smoothies.

With a hand mixer, beat the coconut milk until light an fluffy, roughly 4 to 5 minutes. Spoon this over the top of the cheesecake.

To make the chocolate topping, in a sauce pan over medium low heat, add the chocolate chips and let melt. With a fork, drizzle over the top of the whipped topping.

This will keep for 4 days covered in the fridge.