Drain the liquid (aquafaba) from a can of no sodium chickpeas. Chill for an hour before using. Preheat the oven to 200 degrees Fahrenheit. Line three large trays with baking paper. Put the aquafaba, vanilla and cream of tartar in a large bowl. Whisk until a little frothy with a mixer. Start whisking on low speed, increasing the speed to maximum once the meringue starts to double in volume. Continue whisking until it forms soft peaks. Add the sugar, a tablespoon at a time, while continuing to whisk at high speed. Once all the sugar has been added, continue to whisk until the meringue is glossy and forms firm peaks. Spoon the meringue into a large piping bag fitted with a plain round tip. Pipe the bones, spaced slightly apart, on the prepared trays. Bake for one and half hours. Turn the oven off, leave the door slightly ajar and leave the meringue bones in the oven until they are completely cool. Carefully lift off the paper. Serve with a side of Oil & Vinegar's Cherry Chocolate Jam.

Mix the 8 tsp of herb dip with 2 tsp of warm water. Let sit for five minutes and then mix with mashed avocados. Add the lemon juice and mix once more. Spread the guacamole onto the toast and decorate with the cut garnishes.

Make your popcorn. Pour it into a large mixing bowl, add some salt, and set aside. Melt some Candy Melts in the color of your choice by following the manufacturer’s directions. Pour the melted candy melts into the bowl atop the popcorn and mix well. Next, immediately pour the popcorn onto a baking sheet lined in parchment paper and top with fun, colorful sprinkles and eyeball sprinkles. Finish with a sprinkle of Ghost Chilli Seasoning for a little kick to make the popcorn sweet and spicy!