Process prunes until small pieces are formed.Process nuts until fine meal forms. Add prunes, cocoa powder, maple syrup and process again, until crumby loose dough forms.
Line a 8x8 inch square dish with parchment paper. Transfer the prune-nut mixture and pack it evenly to the bottom of the dish. Refrigerate, until you are ready to pour the cheesecake better on top.
In a blender, combine soaked, rinsed and drained cashew, blood orange juice, maple syrup, blood orange zest, coconut oil, salt and lemon juice. Blend until smooth and creamy.
Pour cheesecake batter over the crust and freeze for 2 hours.
Prepare the top blood orange layer - in a bowl combine blood orange juice, 1/4 cup of water and maple syrup.
In a separate bowl combine agar powder and 1/4 cup water. Let it stand for 10 minutes, until it blooms. Then liquify in the microwave or over a double boiler.
Combine agar/water mixture with blood orange mixture. Pour over the frozen cheesecake and refrigerate for 30 minutes, then freeze for at least 2 hours.
When ready to serve, cut into 9 squares. Keep frozen.