To prepare the caramel, add coconut cream and coconut sugar to a pot or saucepan and bring to the boil. Once boiling reduce heat to low and let simmer for about 30 minutes until reduced to half the amount and liquid-caramel-like consistency. Stirring occasionally. If the mix starts to look like it'll boil over the pot just blow on it. (Coconut cream is the creamy heavy part of the full-fat canned coconut milk, use only that discarding the coconut water below. For easier separation stick a can into the freezer for about 10-15 minutes, then open and scoop out the cream only. You can also use a whole can of coconut milk - water and cream together if you prefer - but cooking time will increase about 20 more minutes because all the coconut water has to evaporate.
Preheat oven to 350 F (180°C).
Grind chia or flax seeds in a small coffee grinder or with mortar and pestle.
Combine coconut oil and boiling water in a small bowl and whisk until oil is completely melted, then add ground chia or flax and mix well.
Add almond flour and chia/water/oil mix to a bowl and knead with your hands until a mouldable ball forms.
Place almond flour dough in a 9.5" (24cm) tart pan and press in with your fingers until bottom and sides are all thinly covered. (This part is a bit of a pain but hang in there).
Place tart pan in the oven for 10 minutes. Take out and let cool completely (stick in the freezer for faster cooling). Turn off oven.
While almond crust is baking melt dark chocolate over very low heat. When there is a tiny bit of solid chocolate still in the pot immediately remove from heat and whisk until all smooth. Do not overheat because the cacao butter with separate from the cacao powder and it all becomes extremely liquid. The chocolate's consistency should be like heavy cream.
Once almond crust is cool, pour all the liquid chocolate into the middle of the crust and then move the tart pan around until all bottom and sides are covered with chocolate. Keep turning around until the chocolate doesn't run anymore. Stick in freezer to cool and harden quickly.
By now the caramel should be ready. Pour into a stainless steel bowl and place in a bigger bowl with ice cubes in it to cool down the caramel quickly (about 10 minutes). Whisk often to accelerate cooling time. This will thicken the sauce to a waffle-batter-like consistency.
Fill cold almond-chocolate crust with cold heavy caramel and smooth out with a spoon.
Peel and slice oranges into about 1/4 inch (0.5cm) rounds and place on top of the caramel.