For the crust:

1. Using a food processor, process the oats, nuts and coconut flakes to a coarse meal.
2. Add the dates and salt and process until well combined. Add water as needed to form a mixture that sticks together when pressed between two fingers.
3. Press the mixture evenly into the bottom of four 250ml mason jars.

For the lemon filling:

1. Pour the apple juice into a saucepan and sprinkle the agar flakes on top. Swirl the pan lightly to wet all the flakes and then set aside for about 20 minutes to allow the agar to soften.
2. In the meantime, measure out the maple syrup, 1/2 cup nondairy milk, salt and tumeric in a small bowl. In a separate bowl, whisk together the 2 tbsp nondairy milk and arrowroot. Finally, in another bowl or cup, measure out the meyer and regular lemon juices and zest.
3. Heat the apple juice and agar mixture over medium heat and cover the saucepan until it comes to a boil. Uncover, reduce the heat to low, and lightly stir the mixture to release the agar flakes from the bottom of the pan. Cover and simmer for about 10 minutes, or until the agar has completely dissolved.
4. Add the maple syrup mixture to the saucepan and lightly stir for about a minute. Next, add the arrowroot mixture and whisk to combine. Increase the temperature to medium and cook only until the mixture comes to a boil. Remove from heat and stir in the lemon juice mixture.
5. Pour the mixture into a bowl and allow to cool before pouring evenly over top of the crust in the mason jars. Place the jars in the fridge to set, about one hour. Top with coconut whipped cream.

1. Pour the nondairy milk in a medium saucepan, sprinkle the agar flakes on top and swirl the pan lightly. Let sit for at least 20 minutes to allow the agar flakes to soften.
2. Scoop out the coconut cream from the top of the can of coconut milk (reserve the remaining liquid for other uses) and add it and the chocolate to the pan. Heat over medium-low heat, stirring occasionally, until the cream and chocolate are melted.
3. Pour the mixture into a blender and add the remaining ingredients. Blend for 2 or 3 minutes until smooth and bubbly.
4. Divide the mixture between four serving glasses and lightly tap on your counter to loosen any air bubbles. Place the glasses in the fridge to set, about 2 hours. Garnish with coconut whipped cream and chopped chocolate and nuts, if desired.

Coconut whipped cream:

1. For best results, place your mixing bowl and whisk attachment in the freezer for about 30 minutes.
2. Scoop the coconut cream from the top of the can of coconut milk (reserve the remaining liquid for other uses) and place it in the cold mixing bowl. Add the powdered sugar, vanilla bean powder and egg replacer (this is entirely optional, but it helps create a lighter, fluffier texture) and whisk until soft peaks form.

For the cake:

1. In a small saucepan, combine the coconut oil, maple syrup, nondairy milk and vanilla and heat over low heat, stirring occasionally, until the coconut oil melts.
2. Pour the liquid mixture into the dry mixture and stir just to combine. It will be a very thin batter.
3. Pour the batter into a lightly oiled 6-inch springform pan and tap the bottom of the pan on your counter to loosen any air bubbles.
4. Bake at 350 degrees for about 12 minutes, or until a toothpick inserted in the center of the crust comes out clean.
5. Allow to completely cool in the pan.

For the mousse filling:

1. Pour the nondairy milk in a medium saucepan, sprinkle the agar flakes on top and swirl the pan lightly. Let sit for at least 20 minutes to allow the agar flakes to soften.
2. Add the coconut cream and chocolate to the pan and heat over medium-low heat, stirring occasionally, until the cream and chocolate are melted.
3. Pour the mixture into a blender and add the remaining ingredients. Blend for 2 or 3 minutes until smooth and bubbly.
4. Pour the mixture onto the top of the crust in the springform pan and tap the pan on your counter to loosen any air bubbles.
5. Put the pan in the freezer to set, about 2 hours. Garnish with peanut butter and chopped peanuts, if desired.
6. If storing overnight, wrap the pan tightly with plastic wrap and tin foil. To serve, remove from the freezer, unwrap and let sit at room temperature for about 20 minutes before cutting and serving.

1. In a medium saucepan, combine the brown rice syrup, coconut oil, salt and wasabi. Sprinkle the agar flakes on top and gently stir. Heat over medium-low until the coconut oil melts and the mixture comes to a light boil. Simmer for about 30 seconds until the mixture begins to thicken slightly. Remove from heat.
2. Add the brown rice cereal, peanuts, sunflower seeds, sesame seeds and nori. Stir until well combined, making sure the dry ingredients are well coated with the syrup mixture.
3. Spoon the mixture into a 8 x 8-inch square pan, pressing down gently and spreading it out evenly using the back of a spoon. Place the pan in the freezer for about one hour to firm up. Cut into bars using a sharp knife. Store in an air-tight container in the fridge or freezer.

For the crust:

1. Grind the almonds in a food processor. Add the whole wheat pastry flour, all-purpose flour, salt and cocoa, and pulse several times. Pour into a medium mixing bowl.
2. Whisk the oil, maple syrup and vanilla extract in a small bowl until well blended. Pour into the dry mixture and mix until combined. A piece squeezed between your fingers should hold together well.
3. Press dough into the bottom and sides of well-oiled individual tart pans and refrigerate for about 15 minutes.
4. Bake at 350 on the center rack of the oven for 10 minutes, or until the crust looks dry. Cool on a wire rack.

For the cream filling:

1. Put non-dairy milk, sugar, peppermint leaves and salt into a small saucepan. Sprinkle the agar flakes on top, swirl the pan slightly but no not stir, and let sit for at least 10 minutes.
2. Bring the mixture to a light simmer on low heat, with saucepan lid slightly ajar to let out steam. Watch carefully because it can easily boil over or burn. Let simmer on very low heat for about 15 minutes until agar is completely dissolved (occasionally examine a large spoonful for any specks of agar).
3. In a small bowl, whisk together the arrowroot and water and add to the agar mixture. Whisk constantly on low heat until it thickens.
4. Remove from heat and remove the peppermint leaves. Add the soy yogourt and whisk until smooth.
5. Spoon cream into cooled tart crusts and refrigerate until set, about an hour.