In a bowl add all the wet ingredients and whisk well until all is smooth and combined.
In another bowl add all the dry ingredients and stir to combine flours, spices, baking powder and salt.
Add the wet ingredients into the dry ones and whisk until all is perfectly combined and smooth.
Grease a square baking pan of about 8 x 6 inches or use parchment paper.
Transfer the batter into the baking pan and level all evenly. Bake for around 30 minutes or until a toothpick inserted in the center comes out clean.
Take the cake out of the oven and let it cool for 10 minutes. Take it out of the pan and put it on a cooling-rack. Cut the cake evenly horizontal into two layers and vertical into 15 equal squares (it should be a number divisible three). Leave the cake until cold.
Meanwhile put all the ingredients for the butter-cream into a bowl and with an electric hand mixer combine all ingredients into a smooth cream. Let it set for about 30 minutes in the fridge.
Put the butter-cream on 20 cake squares and put 10 of them on the top of the others. Now cover
them with the remaining squares.
In a Bain-Marie melt the chocolate with the coconut oil and vanilla and cover the pumpkin spice squares with chocolate. Transfer them back into the fridge and let them set for an hour or until the chocolate is dry.
Serve them with some some hot tea or coffee!
On the still soft chocolate coat put some nut meal. On some of mine I put fresh ground walnuts from my garden. Such a perfect combination!