Step 1

For the shortbread crust, preheat oven to 350 degrees. Into a food processor, add oats and cashews and process until a fine crumble is achieved. Add remaining shortbread ingredients and blend until a dough is formed.

Step 2

Form roughly 1-inch balls from dough and press firmly into bottom of silicone muffin molds, taking up about ¼ depth of each. Bake for 15 minutes. Set aside.

Step 3

For the custard, into a saucepan, add oat milk, holy basil, thai basil, and sweet basil. Bring to a simmer for 5 minutes, remove from heat and let steep for 10 minutes. Strain basil out of oat milk and set aside.

Step 4

In a medium-sized pot, add cacao powder, coconut sugar, arrowroot powder, agar agar, coconut milk, vanilla, and salt and whisk. Add basil-infused oat milk, and continue whisking over medium-high heat for 10 minutes or until mixture thickens. Remove from heat.

Step 5

Pour mixture on top of each shortbread crust, leaving about ⅛-inch space at top. Allow to soft set on counter for about 10 minutes.

Step 6

In a double boiler, melt chocolate and grapeseed oil, stirring continuously. Once melted, pour a thin layer over each custard tart. Transfer to refrigerator to set for at least 4 hours. Once set, gently remove from silicone molds and enjoy.