Crust: Soak dates in hot water for 15 minutes. Discard water and place dates along with all other ingredients to a blender or food processor. Blend/grind the mixture until sticky and coarsely ground. You may need to pause blending and scrape down the side of the blender a few times.
Crust: Test the mixture by pressing it between your fingers. It should come together and not stick to your fingers. If the mixture is too sticky, add some more oats. If the mixture is too dry, add some more peanut butter, 1 tsp at a time.
Crust: Firmly and evenly press the mixture to the bottom of the tart pan. Refrigerate the crust while preparing the filling.
Filling: Whisk together or blend coconut milk, lemon extract, powdered sugar and Pink Pitaya Powder until well combined. Transfer mixture to a saucepan and dissolve agar agar powder until no clumps or white specks are visible. Bring the mixture to boil while stirring regularly.Continue to boil for 30 seconds and reduce the heat to medium. Cook for another minute while stirring regularly. Remove from heat and pour the mixture over the prepared crust. Refrigerate for minimum two hours up to overnight, until the filling has properly set. Garnish with fresh fruit before serving.
