Prepare 24 cm / 9 inch round cake springform and line it with baking paper or transparent kitchen foil.
To make the crust first put the almonds in your food processor and process until you get finely ground almonds, than add shredded coconut, dates, maple syrup, cacao powder, cinnamon and salt and continue mixing until you get the compact mixture.
Transfer the mixture into prepared cake pan and use your fingers to press it into the bottom of the pan, than set aside until you prepare the filling.
To make the filling put all the filling ingredients into your blender and blend for about 2 minutes until it's smooth and creamy.
Pour the filling into the chocolate crust and decorate with cacao nibs and grated orange zest.
Put the cake in the freezer for at least 2 hours or until the filling sets and than transfer to the fridge.
Once the filling is set and the cake is well cooled you can transfer it to a cake stand and cut the slices using a sharp knife.
Keep in the fridge until serving and enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2017/02/raw-orange-and-chocolate-cake-vegan-gf/