Method

1. Mix the oat flour, cocoa and salt in a large bowl, then pour in the melted coconut oil and maple syrup. Mix to form a dough.
2. Press down and up the sides of a round 8 inch loose bottom tart tin. Freeze for 30 minutes.
3. Pour the dairy-free milk into a sauce pan bring to a quick boil, then take off the heat and add the tea bags. Leave to brew for 5 minutes, then remove the bags. Pour into a bowl or large mug and leave to one side.
4. In the same saucepan, add the coconut milk, cornflour and agar-agar. Mix until the cornflour has dissolved completely, then place on the hob and heat over a medium heat. Add the brewed milky tea and white chocolate. Stir until the chocolate has melted and you have a smooth mixture. Allow to cool for 10 minutes, then pour into the base.
5. Transfer into the fridge once cool enough, then leave to set for 2 hours.
   Decorate and enjoy!

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