- Preheat oven to 180°C (350°F). Line 9-in. (23-cm) square baking pan with enough parchment paper to overhang edges; set aside. In food processor, pulse oats, almonds and 1/4 tsp (1 mL) salt until finely ground (about 1 1/2 cups/375 mL). Add 1/4 cup (60 mL) maple syrup and 1/4 cup (60 mL) coconut oil; pulse until blended. Firmly press mixture into bottom of prepared pan. Bake 15 min., until golden brown and crisp. Cool completely on wire rack. Reduce heat to 325ºF (160ºC).
- In food processor, blend tofu, remaining maple syrup, remaining coconut oil, orange zest, orange juice, tahini, cardamom and remaining salt until smooth, scraping down sides as needed. In small bowl, whisk together coconut milk and cornstarch until smooth. Add to food processor mixture; pulse to blend in. Pour mixture over prepared crust; smoothing top. Bake 40 min. until edges are golden and filling is set but centre jiggles slightly. Cool pan completely on wire rack. Cover and chill at least 4 hr. or overnight.
- Using parchment overhang, lift chilled slab onto cutting board. Remove from parchment. Slice slab into 16 squares. Serve with berries.
Honey can substitute for the maple syrup in a non-vegan version.
Substitute any nut butter for the tahini.
Freeze the squares for a great summer dessert.