Preheat oven to 175C/ 350F.

In a food processor, mix together pistachio and almond & rice flour, cocoa and chopped dark chocolate. Then add in chopped dates, honey and coconut oil, and mix until combined.

Put the mixture into a tart dish, and use your fingers or the back of a spoon to spread it evenly, pressing it down in the dish to form the base.

Blind-bake for about 15 mins, until slightly cooked.

In the meantime prepare the fillin. In large bowl beat together ricotta and sugar until creamy. Add in vanilla, orange zest. Then, fold in one egg at the time, mixing well in-between.

Remove the crust from the oven and allow to cool slightly. Then spread the orange marmelade all over the base.

Pour the filling over the crust, then transfer the tart back in the oven. Bake for about 20 min, or until the filling is set over the edges but still slightly giggly in the center, just like a cheesecake.

For the caramelized orange slices: In a large pot, stir the sugar into the water until dissolved. Arrange the orange slices over and bring to a simmer. Continue to lightly simmer until the slices are translucent and water reaches a thin syrup consistency. Remove the slices from the pan and transfer over a griddle, to remove the syrup in excess.

Remove the tart from the oven and allow to cool, then drizzle with optional melted dark chocolate and arrange caramelized oranges on top.

Serve at room temperature or slightly chilled. Cover with cling film and refrigerate for up to 2 days.