1. Preheat the oven to 325°F. Generously grease a 9-inch springform or deep-dish pie pan.

2. For the crust: Stir together the almond flour, baking soda, ¼ teaspoon salt, and 2 tablespoons coconut sugar. Add the plant-based butter, stirring until well combined and you have a crumbly texture. Press the mixture evenly into the bottom of the prepared pan. Use a fork and poke holes all around the pie crust. Bake for 10-12 minutes, until just starting to brown. Remove from the oven and let cool for approximately 30 minutes before continuing with the rest of the recipe.

3. For the filling: Use a double boiler or microwave to melt the chocolate chips.

4. Add the coconut milk, chia seeds, vanilla extract, remaining salt, and 2-4 tablespoons coconut sugar (depending on your sweetness preferences) to a blender. Blend for approximately 2 minutes, until the seeds are blended smooth and the consistency is pudding-like. Transfer to a bowl and fold in the melted chocolate until well combined.

5. Once the pie crust is cooled completely, pour the filling into the crust and refrigerate for at least 2 hours (until filling is firm), or leave overnight.  

6. Just before serving, top with coconut whipped cream, berries, organic powdered sugar and/or miso caramel sauce if desired. For special occasions, use an icing piping tool for the coconut whipped cream to make a pretty design on the tart. Slice and serve.

Topping options: coconut milk whipped cream, fresh organic berries, Natural Grocers Brand Bulk Slivered or Sliced Almonds, organic powdered sugar or Miso Caramel Sauce (find the recipe at www.naturalgrocers.com/recipe/organic-miso-caramel-sauce)

1. Combine all the dressing ingredients in a jar with a tight-fitting lid and shake well to combine. Taste, and add more salt, pepper, or maple syrup as desired.

2. Lay a bed of lettuce down on a large serving platter or in individual salad bowls. To create a rainbow, start at one edge and top the greens with rows of the vegetables in the following order: tomatoes, orange peppers, yellow summer squash, blueberries, red cabbage, purple carrot. Leave a space between the yellow summer squash and the blueberries to allow the greens to peek through. Top with the toasted pumpkin seeds and serve with a drizzle of dressing. Alternately toss all the vegetables with the dressing in a large bowl and top with the pumpkin seeds just before serving.