Preheat oven to 180 degrees C (350 degrees F, gas mark 4) and grease a cupcake tin with dairy-free butter. Line a baking tray with greaseproof paper.

In a food processor, combine the butter, icing sugar, and flour. Mix until a cookie dough forms, adding 1-3 tablespoons of dairy-free milk as needed. Don't overmix.

Roll out the dough to about 1/2 to 1/4 inch thick, and cut out flower shapes. Place shapes into the greased cupcake tin, pressing down to make a cup, and prick the base with a fork.

Roll out leftover dough and cut into strips to form U shapes for basket handles, placing them on the lined baking tray.

Freeze the cookie shapes for 5 minutes to firm up before baking.

Bake for 8-10 minutes until lightly golden. Allow to cool in the tin before carefully removing.

Pipe a swirl of vegan caramel into the base of each cookie cup.

Melt chocolate and 50g of oat whipping cream in a saucepan on low heat until smooth, then cool slightly and pipe into the cups. Chill for about 30 minutes.

Whip the remaining 100ml of dairy-free whipping cream with cocoa powder until thick and pipe on top of the chocolate ganache.

Decorate with mini eggs and attach the basket handle.

Serve and enjoy! To store, place in an airtight container in the fridge.