Preheat the oven to 350°F.

In a bowl toss the fruit with 1 tbsp arrowroot flour, 1 pinch salt, orange zest and juice to coat.

Divide the fruit into two 8 ounce oven safe dishes.

In a food processor combine shredded coconut, walnuts, remaining salt and almond flour, coconut flour, cacao powder, oil, dates and pulse until ingredients are just incorporated and forms a moist but crumbly mixture (just enough to chop the dates/walnuts and mix in the coconut oil). Spread the topping evenly on top of the fruit mixture.

Divide the topping evenly on top of the two fruit dishes.

Bake in the oven or 20-25 minutes until slightly bubbly and topping is set and golden.

Serve immediately, at room temperature, or cold from the fridge.