• In a medium bowl, mix the dry ingredients together.
• Melt the butter in a pot on low heat. You want to melt the butter, not heat it.
• Add the two sugars to a bowl and then add the butter. Mix them with a hand mixer for 1-2 minutes then add the vanilla and mix a little more.
• Make the flax egg by mixing the ground flaxseed with water. Set it aside for a few minutes to thicken then add it to the butter/sugar mixture.
• Add the dry ingredients a little at a time to the butter/sugar mixture and mix until combined.
• If you are using chocolate bars, use a knife to chop them into small pieces.
• Mix in the chocolate with the dough.
• Measure ¼ cup of the dough and form it into a ball. Continue with the rest of the dough. You should get about 15-16 balls.
• Refrigerate the dough balls for about 30 minutes.
• Cover a baking sheet with parchment paper and place the dough balls about 1-2 inches apart.
• Bake 350ºF for 15-17 minutes.
• Allow the cookies to cool on a baking rack.

• In a bowl, mix the dry ingredients together. Then add the wet ingredients and mix well.
• Separate ⅓ of the batter in a separate bowl and add the cocoa powder and plant milk and mix well.
• Use cupcake liners or grease a cupcake tin.
• Add two tbsp of the vanilla batter and one tbsp of the chocolate batter to each tin until both batters are used.
• Use a fork or wood stick to mix each batter in the tin.
• Bake the crust 350°F for 35 minutes. Set aside to cool

• In a bowl, mix all your dry ingrediants and set aside.
• In another bow, mix in all your wet ingrediants.
• Mis the wet and dry ingrediants.
• Oil and flour a cake pan (you can use a 12 cup bundt pan).
• Bake in the oven at 350°F for 35-40 minutes.
• Let cake cool.
• In a small bowl, mix the butter with 2 tbsp coconut sugar and 1 tbsp cinnamon powder. In another bow, mix the remianing coocnut sugar and cinnmaon.
• Add a layer of the butter mixture to the top of the cake, and sprinkle the cinannom sugar on top.

Crust

• Using a fork, mix the graham crackers and sugar. Slowly add the melted butter and keep mixing until well combined.
• Pour the graham cracker mixture in a 9-inch tart tin ( it should be non-stick with a removable base).
• Use your hands to spread the crumbs so that they cover the bottom of the pan and sides. Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall about a scant 1/4 inch thick.
• Bake the crust 350°F for 10 minutes. Set aside to cool.

Custard

• The whole process of making the custard will take less than 5 minutes, and you will be stirring most of the time.
• Heat the almond milk for 1-2 minutes.
• Add the sugar and mix.
• Add the cornstarch and mix. At this point, the custard will begin to thicken pretty quickly so keep stirring and keep the heat level on low.
• Add the vanilla and turmeric and keep stirring while the custard turns yellow.
• Let the custard cool for 1-2 minutes.
• Add the custard tot the crust and smooth it out with a spatula.
• Let the tart cool (preferably in the refrigerator), then top it off with your favorite berries and kiwi.
• At this point, you can remove the tart from the tin (see notes for instructions).
• You can serve this immediately or keep it in the refrigerator for up to 2 days.