Watch the video below for better understanding of the preparation instructions.

• In a bowl mix all chia pudding ingredients (¼ cup chia seeds, 1 cup almond milk, lemon zest, 2 tbsp honey or maple syrup for vegans, ¼ tsp vanilla extract, ¼ tsp salt). Whisk until well combined.
• Leave it in the fridge for at least an hour. You can leave it even overnight.
• In a blender add all the lemon cream ingredients (2 tbsp lemon juice, 1 ½  cups coconut cream, ⅓ cup honey, lemon zest, ¼ tsp turmeric for color (optional)). Blend together until the mixture is creamy and smooth.
• Split the chia pudding mixture between 4 jars or cups. Pour the lemon cream over it.
• Let them set in the fridge for several hours.

Watch the video below for better understanding of the preparation instructions.

• Preheat the oven to 180ºC (350ºF).
• Whisk all the wet ingredients together.
• Mix dry ingredients in a separate bowl.
• Add the dry mix to the wet and combine well.
• Pour half of the mix in a round paper lined pan and bake for about 30 mins.
• Pour the rest of the mix in a round paper lined pan (I used the same twice) and put it in the oven for about 30 mins. Meanwhile (I do this when there are around 15 mins remaining), prepare the berry filling.
• Assemble the cake.

Berry Filling Preparation

• In a saucepan mix together the berry filling ingredients (2 cups mixed frozen berries, 3 tbsp cornstarch, ½ cup brown sugar and 2 tbsp lemon juice).
• Cook on medium heat for about 5-10 mins until desired consistency.

• In a small bowl add 5-6 tbsp warm milk, 1-2 tbsp sugar and the yeast. Let it sit to allow the yeast to activate.
• In a separate bowl dissolve ⅔ cup brown sugar in the rest of the warm milk.
• In the bowl of a stand mixer add 3 eggs, the milk and sugar mixture, 1 tsp vanilla extract, ½ tsp orange extract (or zest from half an orange), ½ tsp lemon extract (or zest from half a lemon), 1 tbsp whiskey and 1 tbsp rum. Combine at medium speed until smooth.
• Add 1 ½ cups flour, a pinch of salt and the activated yeast mixture. Combine until it looks like a cake mixture.
• Add the rest of the flour and ⅓ cup vegetable oil. Attach a dough hook to the stand mixer and knead at medium speed while scraping the sides as needed.
• Place the dough on an oiled board and hand knead by folding the dough for about 5 minutes while adding 5-6 tbsp vegetable oil.
• Place the dough in a bowl. Cover and put it in the oven at 50° C (120° F). Let it rise for about 30 mins.
• Divide the dough into 3 pieces. Roll each piece to form a rope.
• Braid the 3 ropes and loop into a circle. Join the ends together.
• Place the 3 dyed Easter eggs into the braid (take a look at the video below).
• Put it in the oven at 50° C (120° F). Let it rise for another 30 mins.
• Bake for 20-30 mins at 180° C (356° F).
• When it is almost ready, brush it with 1 egg yolk and top it with sprinkles if desired.
• Let it bake for another 3-5 mins.

• Begin by chopping the required amount of white chocolate into smaller pieces. This helps it melt more evenly.
• Place the chopped white chocolate in a microwave-safe bowl. Microwave it at 50% power for 30 seconds. After the first 30 seconds, stir the chocolate and return it to the microwave for another 30 seconds. Repeat this process, stirring in between, until the chocolate is fully melted and smooth.
• Add a small amount of red powdered food coloring to the melted white chocolate. Start with a little and add more as needed to achieve your desired shade of pink. Stir well until the color is consistent throughout the chocolate.
• Skewer a strawberry onto a toothpick. This will make it easier to dip the strawberry into the chocolate without making a mess. Alternatively, you can hold it by the leaves.
• Holding the toothpick (or the leaves), dip the strawberry into the pink chocolate, ensuring it is well covered. Let any excess chocolate drip off before proceeding.
• Before the chocolate sets, decorate the coated strawberry with sprinkles for an added touch of fun and color.
• Place the decorated strawberries on a sheet of parchment paper or a cooling rack to allow the chocolate to solidify.
• Repeat the dipping and decorating process with the remaining strawberries.

• Preheat the oven to 180ºC (350ºF). Place cupcake liners into a muffin pan.
• Mix dry ingredients in a bowl and set aside.
• Whisk all the wet ingredients together.
• Add the dry mix to the wet and combine well.
• Fold 1¼ cups mixed frozen berries into the mix.
• Divide it into the muffin cups and bake ~25 mins.