Preheat the oven to 180 degrees Celsius. Grease a medium sized tray with coconut oil or baking paper.
To make the crust pop the walnuts and almonds into a food processor and process down into a flour like consistency add the maple syrup, coconut oil and salt until it forms a nice dough.
Place this into the lined tray, spreading it out evenly. Bake in the oven for 8 minutes until golden.
To make the filling scrape the coconut cream from the can of coconut milk and mix this with 2 tbsp. of the milk, the chia seeds, maple syrup and leave to the side. In another bowl mix the sugar, dried spices, salt, vanilla, pumpkin puree then mix them both together.
Pour the filling over the golden crust and bake for 40 minutes until the top goes golden, leave to cool for at least on hour then cut into bars. Melt the chocolate if using, and drizzle over the cooled bars. Serve with coconut yoghurt, and top with the pecans and desiccated coconut.