Place the tea leaves and half the coconut milk in a small saucepan over high heat and bring to just below the boil. Set aside for 5 minutes to infuse

Place the vanilla, cacao, dates, maple syrup, chia seeds, remaining coconut milk and tea mixture in a blender and blend until smooth. Pour into 4 x 3/4c capacity (180 ml) ramekins and refrigerate for 4-6 hours or until set.

Top with fresh blackberries or other fruit based on type of tea, extra cacao and maple syrup.