Soak the dates in hot water for 10 minutes. Drain and reserve the water.

Add the almonds and oats to a food processor and mix until you have a coarse flour texture. Then add the rest of the ingredients and process until it has a wet sand consistency. Add a little of the soaking water from the dates if necessary for it to come together.

Add the base mixture to a small springform pan with removable bottom. Press to an even layer, I like to use the back of a measuring cup. Place in the fridge while you prepare the filling.

Heat the coconut milk and almond milk in a pan over medium high heat, while stirring, until it starts to simmer.

In a small bowl, add the matcha and agar agar. Add a litte for the warm milk, a tablespoon at a time and stir the matcha and agar agar mixture well until no more lumps remain. Pore the matcha mixture into the milk and stir constantly while it simmers for about 3 minutes.

Take the pan off the heat and add the chopped white chocolate and vanilla paste. Stir until the chocolate is melted and its smooth. Taste and depending on the sweetnedd of your white chocolate, add maple syrup if desired.

Let the filling cool slightly, for about 5 minutes. Pore the filling though a fine mesh sieve into the crust. Place in the refrigerator for at least 4 hours or over night to firm up.

Top the tart with whipped coconut cream, chocolate shavings and fresh berries for serving.

Keep leftovers in the refrigerator for up to 4 days.

Enjoy!