Add the cashews, flaked coconut and water to a blender and blend for 1-2min until very well blended. You may have to do this in stages as it\u2019s a lot of liquid. <\/li> Pour through a nut milk bag (Tip \u2013 you can make the filling first and dehydrate the coconut and cashew pulp to replace the coconut flour and almond flour needed for the crust). <\/li> You should have approximately 1.4 liters of cashew-coconut milk.<\/li> In a large pot, bring the milk, rooibos tea bags, vanilla, agar agar, maple syrup and salt to boil.<\/li> Whisk continuously, reduce the heat and simmer for about 15min.<\/li> In a separate bowl, dissolve the arrowroot with 1 tablespoon of water.<\/li> Add to the milk and continue whisking. Once it starts to thicken, remove it from the heat and let it cool for 10-15min.<\/li> Remove the tea bags and whisk through before pouring into the cooled crust (make sure it is still in your cake tin).<\/li> Leave it to cool completely before refrigerating for 3-5 hours to set. Remove from the tin before serving.<\/li><\/ol>\n\n\n\nServe with fresh fruit, warm tea and good company!<\/p>\n\n\n\n