Makes: 9 slices (depending on how thick you slice)
250g dried apricots (normally I would recommend the brown unsulphured apricots but we want the orange colour so in this case use the orange sulphured kind)
65g desiccated coconut
100g gluten free oats, or ordinary
1 1/2 Tbsp. coconut oil
Zest of 1/4 orange
Soak the dried apricots in warm water for half an hour so they become plump. Add all the other ingredients to a blender or food processor, (if it is really powerful then there is no need to melt the coconut oil otherwise melt the coconut oil over a bowl of hot water). When the apricots have finished soaking drain and squeeze out the excess liquid. Add them to the rest of the ingredients and pulse on a high speed until everything is sticky and holds together when pinched.
Tip the dough onto a sheet of clingfilm and roll into a large sausage shape. Wrap with the clingfilm and smooth over with your hands so no obvious cracks are showing. Place in the freezer for half an hour. When it's ready take it out, use a sharp knife to cut 1-2cm slices. Press into the slice some googly eyes and use the opposite end of cutlery to create a pumpkin mouth, make a small incision and press a sprig of mint at the top. And Viola! you have little pumpkin heads, store in the fridge until ready to serve. (obviously don't eat the googly eyes i'm pretty certain they won't taste as good as the cake).