Required: 8'' TART TIN WITH REMOVABLE BOTTOM
3.5 oz rolled oats
3.5 oz raw almond
0.7 oz coconut flour
7 tbsp coconut sugar
1 tbsp cocoa powder
1⁄4 tsp pink salt
5 tbsp melted coconut oil
7 oz raw cashews (soaked 4-6 hours and rinsed)
1⁄2 cup orange juice
1⁄2 cup coconut cream or full-fat coconut milk
6 tbsp melted raw cacao butter
5-6 tbsp maple syrup
4-5 tbsp lemon juice
3-4 tsp orange zest
2 pinches of pink salt
Preheat oven to 340°F. Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour.
Add melted coconut oil into the food processor and process until it becomes like wet sand.
Press the mixture against the sides and the bottom of a tart tin. Bake it for about 15-20 minutes or until cooked through. After it has cooled down, put it in the freezer for 30 minutes to an hour.
Place every ingredient for the orange filling in a high-speed blender and blend well. Layer it over the crust and freeze it until set.
Take out the cake from the tin and garnish with fresh oranges