Begin with all ingredients at room temperature. The coconut oil should be in a solid state, yet soft enough to scoop with a spoon.

1) Form Crust:
Place all crust ingredients in a food processor and process into a fine crumble.

Scoop crumble mixture into 7-inch tart pan with removable bottom. Press firmly up into sides and then into the bottom of pan until no loose crumbs remain.

Freeze tart crust while preparing the filling.

2) Make Filling:

Begin by straining juice into a small saucepan. Sprinkle agar agar flakes over juice and whisk together. Allow to sit for 15 minutes at room temperature.

Warm over medium heat until the mixture begins to boil, stirring frequently. Simmer for 5 minutes and continue to stir as this activates and completely dissolves the agar agar.

Add coconut milk and maple syrup to the saucepan and stir until mixture is one, uniform color. Remove from heat.

3) Set Tart:

Fill the chilled crust and quickly pop surface air bubbles with tip of a sharp knife. If desired, add lightweight surface decorations like flower petals, small pieces of dried citrus peels, and cacao nibs. Allow to sit on counter for 15 minutes.

Transfer tart to refrigerator for 45 minutes to set. (Set excess filling in a food storage container in the fridge too. Single serving of blood orange panna cotta coming right up!)

4) Once filling is set, remove tart from pan, slice and enjoy! Store leftovers in refrigerator.