For the crust:
1/2 cup rolled oats
1/2 cup raw almonds
1/2 cup shredded coconut
5 large juicy medjool dates, pitted (if your dates are dry, soak them for 30 minutes in warm water)
Pinch of sea salt
1 tbsp of raw cacao powder
For the orange layer:
1 can (400ml) of full fat coconut milk
1 cup of freshly squeezed orange juice (with pulp)
1 tbsp of lemon juice
1/4 cup (60ml) of maple syrup
1 tbsp of corn starch
1 tsp of agar agar
To prepare the crust, add oats, almonds coconut and dates to a food processor. Blitz until wet sand consistency. Add salt and cacao powder, blend to incorporate.
Transfer to a 20cm cake form (line the bottom with baking paper) and press tightly to form an even layer. Refrigerate.
Add all orange layer ingredients to a blender and blend shortly, until smooth. Transfer to a saucepan and bring to a simmer, cook for 1 minute, stirring frequently. Let cool for about 20 minutes, pour over chilled crust and refrigerate for at least 4 hours.