Place the can of full fat coconut milk into a fridge, preferably overnight.

Preheat the oven to 350 °F (180 °C)

In a large bowl whisk together ground almonds, teff flour, buckwheat flour, tapioca, psyllium husk and pinch of salt.

Add coconut oil and maple syrup and with a fork stir the mixture until it starts coming together. Mix in 1 teaspoon of water. Press some of the dough together, it should stick together. Add another 1 teaspoon of water if needed.

Use your hands to gently bring it into a smooth soft dough.

Divide the dough into 6 small balls.

Evenly press each ball onto the base and up the sides into each little tart to form a crust.

Pierce the base few times with a fork and bake for about 20 minutes until lightly golden.

Remove from the oven and leave to cool down for about 20 minutes before removing from the tart tins. If the base sticks, use knife to gently break the seal. Leave to cool down completely before filling.

To make the raspberry chia jam place raspberries, lemon juice and maple syrup into a small pot and gently heat for about 5 min until raspberries are soft and mushy. Take off the heat and roughly mash the raspberries with a fork. Stir in chia seeds and leave to cool down for a bit before transferring into a fridge to set.

To make the frosting scoop the solid part of the coconut milk into a bowl, add coconut yogurt and maple syrup and whip until smooth. It will thicken as you continue to whip. Separate into 3 small bowls and add the different powders to each of the bowls. You can use the amount to suit your taste.

Once the tart shells are completely cooled dollop chia jam onto the base of each tart and spoon the coconut frosting on top.

Top with fresh berries, mint leaves and edible flowers and serve immediately or place into fridge for about an hour for the frosting to set.

Enjoy with all the senses!