1.
Make the candied oranges by adding the sugar and the oranges to a skillet, turn on the heat to high, then mix it to dissolve all the sugar, then add the orange slices.
2.
When you see that the orange rim is getting darker in color, flip them, wait until the orange pulp starts to become a bit translucent, then remove them place them on a cooling rack and let them sit there for 24 hours so they dry out completely.
3.
Add the biscuits to the food processor and pulse it until the biscuits turn into crumbs, then add them to a large bowl, along with the melted butter, pinch of salt, the oatmeal pulp, orange zest, salt and a teaspoon of vanilla extract, which is optional but I definitely recommend. mix all the ingredients with your hands
4.
Transfer the mixed breadcrumbs to a 15cm spring mold and press it along the bottom of the mold as well as the sides. Reserve.
5.
Crush the chocolate then add it to a microwave safe bowl, put it in the microwave and microwave it for about 3 minutes, open up the microwave oven in every 30 seconds, stir the chocolate and put it back to the microwave, repeat this process until the chocolate has completely melted Add the coconut milk and mix to combine.
6.
Add the chocolate mix to the pie crust and put it in the fridge for at least 3, 4 hours.
7.
Remove the pie from the fridge and carefully garnish it with the candied oranges and the leaves, the sprinkle some salt flakes sparingly to the top of the pie.
8.
Serve it cold.
