Pour all the solid ingredients (cocoa, almonds, dark chocolate and dates) in a bowl.
Pour all the liquid ingredients (rice milk, oil) into another tall container and mix well.
Drain the beans and blend approximately 300 grams of them.
Mix all the ingredients (including the beans).
Spread the dough onto a rectangular plate.
Cook at 170°C for 20 minutes.
FOR THE SORBET
Pour the Cirio sieved tomatoes in a tall container and add all other ingredients (cane sugar, lemon, salt, coconut milk, water and mint).
Blend, store the liquid in a container and put it in the freezer
Take the sorbet out of the freezer 5 minutes before serving.
FOR THE CREAM
Pour the orange juice and the corn starch into a saucepan; whisk and avoid creating lumps. Add brown sugar and then cook over a low heat. Stir regularly until the cream thickens. Allow to cool to room temperature.