A healthier chocolate cheesecake dip made with a protein-packed secret ingredient (it’s NOT Greek yogurt!)

The best peanut butter chocolate oat bars. No baking required! They’re also gluten-free and made with clean ingredients.

Gooey and irresistible Mississippi Mud Brownies are loaded with chocolate, marshmallows, coconut, pecans and fudge frosting!

Simple Lemon Yogurt Cake with Lemon Cream Frosting {vegan recipe}

Fall granola with sweet potato & spices

Coconut Pecan Pie

These tarts are refreshing and are a perfect summer dessert. Full of complimenting flavors and textures.

A tropical twist on everyone’s favorite Thanksgiving pie, with chewy flaked coconut and the bright aroma of orange — it’s heaven!

Marmalade Pecan Pie with coconut sugar, bourbon and a hint of chocolate.

This yields about three and a half dozen coconut joys, which means if you’re hosting a large party this should be a go-to for your sweet table.

No Bake Cashew, Almond and Coconut Cheesecake Bars – these babies won’t leave you cold. Vegan, refined sugar-free, gluten-free!

Coconut and almond eggless cake, inspired from naariyal laddoo. Served with a saffron-rosewater glaze.

They are traditional sweets made in Catalonia region, Spain, with an almond paste (marzipan).

Mini Vegan Pumpkin Pies with a homemade salty sweet graham cracker crust

Once you unlock the secret formula for making Thai tea at home, turning it into chia pudding is an effortless sweet reward.

Chocolate granola gets a boost with chunks of cookie, hazelnuts and almonds in this Small-Batch Mint Chocolate Cookie Granola.

Get a triple hit of coconut with this beautiful Coconut Lovers Dream Cake.

Pineapple Coconut Upside-down Cheesecake Flan – A traditional Latino dessert, but with a truly delicious twist

The creamy chocolate and coconut filling is sweetened by dates in this sugar free and vegan truffle.

Pumpkin ice cream with coconut caramel and praline pecans – 3 ingredients, no-churn, vegan ice cream as creamy and delicious as pumpkin pie.

Spiced pumpkin, azuki and taro and sticky coconut rice steamed in banana leaves. A great way to use leftover pumpkin!

Healthier raw bounty bars with a refined sugar free coconut filling and an easy raw chocolate dip. Made with coconut oil & coconut butter.