In a food processor, blend oats and almonds until fine crumbs form. Add melted coconut oil and maple syrup, then pulse until fully combined. Press the mixture firmly into the bottom of a tart pan, ensuring an even layer. Bake in a preheated oven at 350°F for about 10-15 minutes, or until golden brown. Allow the crust to cool for 5-10 minutes on a wire rack to crisp up.

In a saucepan, combine cranberries, maple syrup, and a splash of water. Simmer over medium heat for 10-15 minutes, stirring occasionally, until the cranberries have burst and softened. Blend the mixture into a smooth puree, then stir in agar agar. Let the cranberry jam cool slightly until it thickens.

Once the crust has cooled, spread the cranberry jam evenly across the base. Place the tart in the refrigerator to chill for at least 15 minutes.

Melt vegan white chocolate and remaining coconut oil together in a saucepan over low heat, stirring until smooth. In a blender, combine the soaked and drained raw cashews with coconut milk. Blend until creamy and smooth, then gradually incorporate the melted chocolate mixture until well combined.

Pour the creamy filling over the cranberry jam in the tart shell, smoothing the top with a spatula for an even finish. Place the tart back in the fridge and allow it to chill for 2-3 hours or until fully set.

Before serving, decorate your tart with sugar-coated cranberries and a sprinkle of white chocolate chips. Slice the tart, serve chilled, and enjoy.