Chai Spiced Oatmeal Tart With Coconut Vanilla Sauce
[Vegan]

To Make the Crust:

1. In a food processor, add the figs, walnuts, and dates and process until chunky. Add the remaining ingredients and process until fairly smooth.
2. Pat mixture into a 10" tart pan (with removable bottom), bringing some up along the sides. In a small bowl, lightly mash the fresh raspberries, then stir in the jam. Spread the mixture over the crust.
3. Cover and chill until needed.

To Make the Oatmeal:

1. In a medium-sized saucepan, combine the steel cut oats with 3 cups of the chai tea. Cover and let sit at room temperature overnight, or for about 8 hours.
2. In the morning, add more tea to the oats if necessary. Bring to a boil, then turn the heat to low and simmer gently - adding more tea if the mixture becomes too dry. Stir in the chia seeds, spices, and orange zest. Cook until the oats are very soft, about 20-25 minutes.
3. Meanwhile, in the bowl of a food processor, process the dates, maple syrup, milk, and vanilla until smooth. Pour in about half of the oat mixture and process until smooth. Pour the processed oats back in with the whole oats and stir well.
4. Pour the oat mixture into the prepared crust, smooth the top and add additional strawberries, if you like. Put the pie into the refrigerator to set - this only takes a couple of hours.

To Make the Sauce:

1. In a small saucepan, combine all of the sauce ingredients and warm gently. Keep sauce warm until ready to serve with the pie.
2. To serve, slice the pie (a wet knife helps) and warm for a few seconds in the microwave. Drizzle with the warm sauce and sprinkle with additional sliced strawberries.