• Using an 8×8 inch baking pan, you want to line it with parchment paper so the dessert doesn’t stick. Set that to the side.
• In your mixing bowl, you will add the shredded coconut, melted oiland your sticky sweetener. Mix this very well. The batter will be crumbly and thick. Pour this mixture in the pan and press it firmly down, all the way around the pan. Make sure to make it as even as possible. Once this is done, put it in the freezer so it can set up.
• Next, you will start your peanut butter layer.  You can use a microwave or stove top to melt these ingredients together. I would suggest using the stove top so you can watch it and stir it as you need to. Once the two ingredients are mixed together, start adding your coconut flour a little at a time. You don’t want lumps, so mix it like you would make gravy. You can add a little more if you need to, if the batter is thin. Just be sure you don’t have lumps. Mix as your pour, rule of thumb with anything like this. When you get a good consistency, remove it from the stove just long enough to grab the pan from the freezer. Pour the mixture on top of the coconut layer; be sure to spread it evenly as possible. Once you are done with that, put it in the fridge until its firm. This usually takes about 1 1/2 hours to 2 hours. You can also place it in the freezer for about 30 minutes to get it cooled down quickly, and then place in the fridge to finish setting up. Once it’s set up, cut in to bars. Depending on the size you cut them, it will make about 20 – more if your bars are cut smaller.
• Remember, once you get what you want out of the pan; put it back in the fridge. These have to stay chilled or they will fall apart. You can also freeze the leftovers if you so choose, they are very freeze friendly. What I like to do is freeze them in a separate fold over sandwich bag, and then put them in larger freezer bag.  That makes them easier to grab if you only want a few at a time.

• Grab your baking tray and line it with parchment paper. Set that to the side for a second.
• In a large mixing bowl, add all your ingredients and mix it well. The dough needs to be moist.
• Use a spoon or a cookie scoop; form small balls of the dough and put them on your lined baking tray. Once you get all the balls made, press them down, shaping them in to a cookie. Put them in the freezer for 15-30 minutes before serving. They should be firm by then. They can also be put in the freezer for later use. They last about 2 weeks in the fridge and approximately 6 months in the freezer. As I stated in the last recipe, I freeze these in separate folding sandwich bags, and then put them in larger freezer bag.  Much easier to deal with, if you only want a couple at a time. These little gems are great for summer time snacks as well!
• If you are a fan of pies like me, then you know how many different pie recipes are out there and how much we probably shouldn’t eat as much as we do, but they are so good we can’t help ourselves. Well this next recipe is very much a guilt free alternative to those rich pies we see. It’s very easy to make and you can have a bigger slice than usual because not only is it vegan, it’s also Keto friendly.

• Make sure your pie crust is within reaching distance but far enough not to be in the way.
• In a medium sauce pan, put your regular sugar and cornstarch in. Add the coconut milk and heat it up on medium. You have to keep stirring (or whisking) this so it doesn’t burn. Keep this up until it starts to thicken a bit and you see bubbles.
• Remove and immediately add the vanilla. Mix it well and then pour it in to a glass bowl and leave it for about 5 minutes, then cover it up. Make sure when you cover it up, you are touching lightly on the mix so a top film doesn’t form. I would suggest using saran wrap. Leave in the fridge for about 2 hours, as this gives it time to set up as it should.
• Once you see the filling has set up, take it out of the fridge and mix it with your electric mixer until it’s very smooth and creamy.  Pour this into your pie crust and pop it back in the fridge for about half an hour, or until it’s firmed up a bit.
• This next part may be a little tricky, but I’m sure you will do just fine. Grab your coconut cream can from the fridge, open it up and remove ONLY the hardened cream part, don’t use any of the extra liquid that may be in the can. Get a large mixing bowl; add the hardened cream and your sweetener. Beat this mix until it is very thick and creamy.
• Once you have achieved the desired consistency, put it on top of your pie. Add shredded coconut flakes to the top and put it back in the fridge for about 20-30 minutes. Slice and enjoy!

Instructions for cake

• Grease your cake pans (8 inch). I like to add a little flour to it as well, but that is not something you have to do. You can also add parchment paper on the bottom of each pan so they are easier to remove, if you like.
• In a large mixing bowl, add your flour, cornstarch, baking powder, salt and sugar. Mix these well.
• Once this is done, add your melted butter, milk, apple cider vinegar, vanilla and coconut extract. Mix this until it’s combined but don’t over mix it. If you do, it won’t be the light and fluffy cake I’m bragging about.
• Pour your mixture in to your pans and bake them for about 30 minutes. Check the cakes with a toothpick or knife to make sure they are done. Just like with a regular cake, the toothpick will come out clean. When the cakes are done, leave them in the pans for about 15 minutes. Then you can remove them from the pans and transfer them to a cooling rack for the rest of the time. These need to be completely cooled off before adding the icing or it will run, creating a huge mess. If you want to, you can put them in the refrigerator to help speed up the cooling process.

Instructions for the frosting

• Wipe out the bowl you used for the cake mix and use it for the frosting. Less dishes to clean! Put your vegan cream cheese in, soften vegan butter (make sure it’s not too soft or the frosting won’t work), add your powdered sugar, vanilla and coconut extract.
• Use your hand mixer, starting it out slowly and then working your way up to high. All the ingredients should be combined well and very smooth. If for some reason, your frosting is too thin, you can add 1 more cup of powdered sugar. If that doesn’t work, put it in the fridge for about 30 minutes so it firms up a little.
• When you get the right consistency for the frosting; starting frosting your cakes. Then you can add your shredded coconut to the top (and sides if you want). If you really want a little more tropical taste, add some dried pineapple to the top as well. This gives an amazing taste!