Chocolate Tahini Tart with Fresh Oranges from Pescan: A Feel Good Cookbook by Abbie Cornish and Jacqueline King Schiller

Ingredients

• Edible flowers such as pansies, borage, violets, or calendula (optional)
• 1 to 2 oranges, cut into ¼-inch- (6-mm-) thick rounds (see Notes)
• ⅓ cup (73 g) coconut butter
• ⅓ cup (40 g) Medjool dates, pitted and packed
• ⅓ cup (73 g) raw almond butter
• 1 cup (85 g) raw cacao powder
• ⅓ cup (80 ml) tahini
• 1 teaspoon vanilla extract
• ⅓ cup (80 ml) maple syrup
• ¾ cup (180 ml) plus 2 tablespoons filtered water
• Pinch cayenne pepper
• ½ teaspoon Smoked salt
• 1 tablespoon coconut butter
• ½ cup (110 g) pitted and packed Medjool dates
• ½ cup (55 g) old-fashioned or gluten-free rolled oats
• 1 cup (100 g) raw pecan halves
• 1 heaping teaspoon coconut oil, plus more for greasing the pan