For sweet dip, to high-speed blender, add all Sweet Vanilla, Cardamom, and Coffee Dip ingredients and blend until smooth and creamy. Add additional water to thin until desired fruit dip consistency. Transfer to serving bowl, cover, and chill completely, about 4 hours or up to 4 days.

For the savory dip, in saucepan, heat olive oil over medium, add garlic, and sauté until fragrant, about 30 seconds. Immediately add drained artichoke hearts and sauté for 3 minutes, until warmed through.

To high-speed blender, add soaked and drained cashews, milk, lemon juice, and miso paste and blend until smooth. Add cooked artichoke mixture and parsley, and briefly pulse to chop but not blend completely. Transfer to serving bowl and chill for at least 2 hours or up to 4 days.

For platters, arrange fruit and vegetables on separate platters or one extra-large platter in a pattern of your choice. Keep each fruit or vegetable in its own section (as opposed to mixing them all together) to create the rainbow appearance. Serve fruit with sweet dip and veggies with savory dip.