For sundae base:
1 pint of Salted Caramel Nubocha Gelato (Italian Vanilla works well too!)
1/2 cup pumpkin puree
1/2 tsp cinnamon
For Date Caramel Sauce:
6 pitted medjool dates, chopped
1/2 cup warm water
1/2 tsp potato or corn starch
1 Cashew Ginger Pumpkin Seed Lupii Bar, finely chopped (or another pumpkin flavored granola bar or pumpkin granola)
Let gelato sit out for about 10-15 minutes until it is very soft.
In a bowl, mix together cinnamon, pumpkin, and gelato until well combined and smooth. Place in the freezer for at least 2 hours to re-freeze.
While gelato is freezing, place dates and water in a microwave safe bowl. Microwave on high for 1.5 minutes.
Remove from microwave and place date-water mixture and potato starch in a high speed blender. Blend until smooth. Place date sauce in to a small dish and set in the fridge.
Once gelato has firmed up in the freezer (about 2 hours later), scoop into two bowls, spoon date caramel sauce on top of each, sprinkle coconut, pumpkin seeds, and the chopped Lupii bar on top.