- in a bowl, activate 7g dry yeast in 1/2 cup luke-warm water and 1 Tsp agave nectar. - in another bowl, combine 1 cup atta, 1 cup maida and 1 Tsp salt. - add 1/2 coconut yogurt, 1Tbsp neutral oil and activated yeast to flour; knead until dough is smooth and elastic. - place dough in a slightly greased bowl, cover with a damp cloth; let it rest in a warm place until dough has doubled in size (about 1-2 hours). - place the dough on a flour-dusted surface, make a roll and divide into 6-8 equal parts. - roll dough balls into typical Naan shape, about 1/4" thick. - heat up non-stick pan or iron cast skillet until super hot. - place dough onto pan, flip over once big bubbles appear and cook until done. - you can either enjoy them like this or brush them with melted vegan garlic butter

- cut 1 medium sweetpotato into cubes; cook in boiling water until fork tender; drain. - in a bowl, combine cooked and drained sweetpotato cubes, 1/4 cup coconut milk, 1 Tsp lemon juice, 1 Tsp salt and 1/4 Tsp cinnamon; mash until smooth. - add 2 cups spelt flour; knead until you get a firm and elastic dough. - divide into golf ball-sized balls and roll each ball into a cigar-like shape of about 1/2" diameter. - cut gnocchi. - cook in boiling water until gnocchi start to float + additionally 1 minute. - enjoy

- for the crust, blitz 1 cup walnuts with 1 cup dates, 1/4 cup melted coconut oil, 2 Tbsp lemon juice and 1 Tsp salt; blitz until you get a coarse and sticky dough. - firmly press dough into spring-form pan (6"); freeze for at least 1 hour. . - for the filling, blend 1.5 cups cashews, 1/4 cup melted coconut oil, 3 Tbsp lemon juice, 3 Tbsp agave nectar, 2 Tsp pink pitaya powder and 1 Tsp salt; blend until smooth and creamy. - add 1/2 cup shredded coconut; blitz to incorporate. - pour filling mixture on top of crust into spring-form pan. - freeze for at least 4-6 hours; remove from freezer at least 1 hour before serving. - decorate with coconut whip, crushed pistachios and raspberries; freshly grate some lemon zest on top. - enjoy - Note: keep refrigerated for up to 5 days.