Soak dates in the hot (boiling) water for 15-30 minutes.
Grease a 28-30 cm (11-12 inch) tart tin.
In a food processor or blender combine soaked dates together with the water, coconut oil and oats. Process for 3-4 minutes, until a thick mixture is formed.
With a spoon or just with your hands press the mixture to the bottom of the prepared tin. Place the tin in the fridge while preparing the filling.
Combine gelatin and water in a small cup.
Combine cream, milk and honey in a saucepan over medium heat. Whisk until the honey is melted. Lower the heat and add the bloomed gelatin. Whisk continuously at a very low heat, until the gelatin is melted as well. The mixture should not boil!
Remove from heat and add orange zest. Stir well.
Leave the mixture to cool down for 15 minutes and then pour it into the prepared crust. Cover the pan with cling film or aluminium foil and leave in the fridge for 6-8 hours to set.
Decorate with the fresh fruits and green leaves right before serving.
Do not add too much gelatin. The indicated quantity is enough to ensure firm but velvety consistency of the panna cotta. The more gelatin you add, the more the texture will thicken and become hard. I am sure you don’t want that.
If you can’t find organic oranges, you can buy grated orange peel. You would need about 4 teaspoons.