Garnished with fresh cherries. blackberries, delaware grapes and sage. Recipe make a 8” tart Crust 2 cups gluten free flour or oat flour 2 - 3 tbsp pure maple syrup 1/4 cup coconut oil  pinch of salt optional . Filling 2 1/2 cups pitted cherries 2 canned full fat coconut milk 1/3 cup pure maple syrup 1/4 cup water 2 tsp agar agar powder . . . Instructions Preheat oven to 180 celsius. Grease a tart pan. Set aside. In a food processor, combine crust ingredients and pulse to combined. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 20-25 mins until crust is golden brown. Transfer to a wire rack and let it cool while you're preparing the filling. Add the cherries and 1/4 cup of water into a saucepan over a medium heat. Mash the cherries as they begin to heat up. Transfer cherry mixture into a blender and blend until smooth. Strain it through a fine mesh sieve. . Then add the cherry mixture and coconut milk into a saucepan and place on the stove on low heat. When the mixture becomes warm and add the agar-agar, and maple syrup. Stirring constantly, cook until agar completely dissolve. Allow to boil for approximately 30 seconds. Pour the filling into the crust. Place tart in the fridge overnight to set.

Ingredients For the caramel eggs Dark chocolate Coconut salted caramel sauce @naturescharm Fill the mold with tempered chocolate. Tap the mould on the bench to eliminate air bubbles. Turn the mould upside down onto a sheet of baking paper and tap with the handle of the scraper. Once all the excess chocolate has been tapped out, scrape the mould while it is still upside down. Ensure the top surface of the mold is scraped clean. Place the mold on its side until it sets. Once the chocolate is set, pipe the caramel into the mold and let it set. Unmould the chocolate eggs. Take two half eggs and lightly melt the edge on the warm tray and immediately join together. Pie crust 165g flour 15g caster sugar 80g dairy free butter 50-55g iced water Pinch of salt Place flour, sugar and salt into a food processor and pulse a few times to combine. Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Add water and pulse just until moist clumps or small balls form. Roll out the dough. Cut dough into strips, lay 4 strips of rye dough on a bowl or mould and lattice the basket. Preheat oven to 180c, Lightly brush the basket with milk. Bake pie for 15 mins. Turn the temperature down to 170c for an additional 25mins or until golden brown. Attach the handle using a toothpick. Fill baskets with chocolate caramel eggs and strawberries.

Ingredients 1/2 cup rolled oats 1 1/2 tbsp red dragon fruit 1 tbsp maple syrup Cookie 80g dairy free butter 70g powdered sugar 185g all purpose flour 60g oat & pink dragon fruit pulps 1 - 2 drop of pink food colouring 1 tsp vanilla Pinch of salt In a stand mixer, whisk the room temperature butter, sugar together until smooth. Whisk in the milk pulps and vanilla extract. Mix until dough forms. Cover dough with plastic wrap and chill in the fridge for 15 minutes. Preheat oven to 180c. Roll dough out onto a piece of parchment paper and cut out the dough using a cookie cutter. Bake cookies for 15 mins. Allow cookies to cool completely. Serve cookie with pink oat milk. Enjoy.

Ingredients Chocolate ganache 100g dark chocolate 60g whipping oat cream @naturescharm Heat the whipping cream in a saucepan. Pour the hot cream over the dark chocolate and mix until smooth. Place plastic wrap over it so it is touching the surface of the ganache. Place ganache in the fridge until needed. Pancakes 210g cake flour 30g cornstarch 1 1/2 tbsp baking powder 2 tbsp maple 300g oat milk 40g yogurt 1 tbsp apple cider vinegar Mix all ingredients and well combined and smooth. ⁣ Fill a squeeze bottle. Heat coconut oil in a pan, squeeze out a small amount of batter for each pancake. Cook pancake until it starts to bubble. Then flip and cook through for another 1 minute. Repeat until all the batter is used. Fill pancake with chocolate ganache and serve! ⁣