Preheat the oven to 375⁰F. Once heated, toast the almonds for 12 to 15 minutes and the pecans for 5 to 8 minutes. While the nuts are toasting, line the bottom and long sides of a large loaf pan (9"×5") with parchment paper and set aside.
In a food processor, process the nuts, coconut, cocoa powder, espresso, and salt until broken down into small bits.
Add the pitted dates to the nut crumb mixture and pulse until a sticky "dough" forms. Add water 1 tbsp at a time until mixture is wet enough to hold together when pressed between two fingers. Press the finished crust mixture evenly into the bottom of the lined loaf pan.
To make the pumpkin filling, process dates, almond milk, vanilla extract, and maple syrup in the same food processor until roughly blended; no need to clean the food processor out between steps!
Add the canned pumpkin puree, spices, salt, and melted coconut oil and blend until homogenous. Spread pumpkin layer evenly over the chocolate-nut crust and store pan into freezer while making the next layers.
Blend all the ingredients for the salted caramel layer in the food processor until smooth. Dollop this mixture over the surface of the pumpkin layer (as it is likely not firm yet) before evening out the surface with a spatula. Return to freezer.
For the chocolate ganache, blend all the ingredients in the food processor until smooth and spread over the salted caramel layer in a similar fashion.
Chill pan overnight in fridge, or until firm, before cutting into 16 pieces.
Notes
*2 Halawi dates (or other small varieties) = 1 large Medjool date
Recipe by Radiant Rachels at https://radiantrachels.com/spooky-night-bars/