Cut the apples and pumpkin into bite-size chunks (peel and seed the pumpkin first).
In a pot on medium heat, cook the apples and the pumpkin with the sugar, vanilla, cinnamon, and ginger. Simmer for 20 mins and stir occasionally until soft.
COCONUT WHIPPED CREAM
In a bowl, whisk the coconut cream with the vegan cream thickener until whipped cream consistency and set aside. Make sure the coconut cream is cold before whipping it.
GRANOLA
Soak the dates in hot water for 15 minutes. Preheat oven to 180˚C (360˚ F).
In a bowl mix together all the chopped nuts, date paste (made by smashing the dates with a fork), the rolled oats, ginger, cinnamon, nutmeg, salt, pepper. Use your hands to massage the ingredients well.
Cook in the over at 180˚C (360˚F) for 15 to 20 minutes, stirring it once. Set aside to cool down. It will become crunchy and delicious.
ASSEMBLE THE DISH
Serve on a plate, or in a jar in layers (apple-pumpkin compote, granola, whipped cream). Top with pomegranate seeds and drizzle with agave syrup if need some extra sweetness. Enjoy :-)