✓ Melt dark chocolate chips with almond butter over medium heat until glossy, stirring gently

✓ Whisk in eggs one at a time, avoiding overmixing

✓ Stir in coconut sugar, vanilla extract, and salt until dissolved

✓ Cool slightly then fold in coconut milk, refrigerate mousse for at least 30 minutes

✓ Preheat oven to 175°C / 350°F

✓ Combine almond flour, coconut sugar, melted coconut oil, and baking powder into a crumbly dough

✓ Press dough into a tart pan, bake until edges turn light golden brown

✓ Cool crust and toss sliced strawberries with maple syrup and a pinch of salt, arrange on crust

✓ Blend avocados, cocoa powder, maple syrup, and vanilla extract until velvety, fold in coconut milk, chill

✓ Mash bananas, add rolled oats, almond milk, cinnamon, and chocolate chips, mix until sticky, roll into balls, refrigerate

✓ Heat frozen raspberries with coconut water and honey/agave until bubbling, stir in agar-agar, boil 1 minute, pour into molds, cool then refrigerate

✓ Combine chia seeds with almond milk and maple syrup, stir, let sit, stir again, refrigerate overnight, top with raspberry jelly

✓ Serve each dessert as described, ensuring mousse is glossy, crust is golden, jelly bounces, and pudding is thick