This coconut lime cheesecake is a guaranteed crowd pleaser, and if you do end up taking it to a potluck you will surely end up with a fan club asking you for the recipe and forcing you to swear you'll make it again. It is very easy to make and is the perfect sweet spring time dessert with the fresh citrusy juice of lime, sweet delicate vanilla, and the melt in your mouth texture of coconut and cashews. Chef Lisa Pitman recommends that you make this perfect potluck dessert well ahead of time and store in your freezer until your ready to slice it up.

Chef Marlie Centawer was inspired by the amazing recipe Goddesses over at Golubka to create a modified version of the truffles she found there. These densely satisfying truffles combine raw cacao with warming, grounding spices of mesquite, cinnamon, and nutmeg. The natural unprocessed coconut and walnut oils add a nice malleability to the recipe. Make this recipe for a special occasion, a gift for a friend, or just any ol' time! They also store very well in the freezer for a few weeks and are really nice little treats to have on hand when the need for chocolate hits.

Lemony, dense, luscious berry-full cheesecake goodness! This is one of Heather Pace's most tried and true cheesecake recipes, so it's sure to be amazing. This is a very summer-time appropriate dessert, and the swirls of vibrant red and purple from the fresh berries give it a very gourmet look. The recipe itself however is easy to make and you'll have fun feeling like a professional dessert artist. Using a springform pan will give the cheesecake a very professional look. Share with friends and loved ones as this luscious cheesecake will will bring a smile to anyone's face regardless of whether they love raw foods or not.

This recipe is the sweetest of the the 3 cake pop versions. Flavonoid and antioxidant rich mulberries add a sweet chewiness to this recipe. One option for this version is to add a few pinches of ground lavender flowers to the cake batter for a very unique and unexpected flavor experience. Be sure to check out Marlie's other versions of cake pops too: Cacao Fudge and Luverly Vanilla.

These little chocolate drizzled almond vanilla cookies are sure to disappear quite quickly once they come out of the dehydrator. Be prepared to walk away and come back to nothing more than a trail of crumbs. The light texture of coconut flour and leftover pulp from making almond milk create a very authentic crumbly cookie consistency, while the cacao butter and fresh vanilla bean lend a superbly rich sweet flavor. Use dates alone to sweeten or step it up with a few drops of vanilla stevia.

On a side note, it is highly recommended that you hum along to Beck's "Paper Tiger" while making these scrumptious little almond vanilla cookies!

Serve these scrumptiously filling raw vegan vitality burgers between two crisp romaine leafs with avocado slices and fresh red onion. Complete the presentation with a dolup of raw mustard and ranch sauce for a special treat that will impress anyone lucky enough to take a bite. Recipe adapted from Rene Oswald's book ''Transitioning to Living Cuisine''.

Sometimes flavors simply come together in a perfect harmony of delicious taste. So is the case with this easy granola recipe which encompasses the enticing flavors of cinnamon, maca, vanilla bean, almonds and blueberries! Sprouted buckwheat is often used as a base in granolas because of it's light crunchy texture and high protein content. Also, it is very affordable!

Fresh vibrant vegetables and zucchini noodles bath in a rich creamy sauce complete with Thai basil, lime leaf, a kick of cayenne and a hint of sweet from coconut nectar. This pad Thai recipe is special because while it may look super impressive it really only takes about 30 minutes to whip together. The sauce utilizes fresh almond butter and coconut meat for that creamy richness without relying on oil. This recipe will make those taste buds sing AND leave you feeling light and energized!

Who doesn't crave a crunchy and delightfully sweet bowl of granola once in a while for breakfast? This is the perfect basic granola recipe, with the added unexpected flare of coriander spice. Hemp milk is a great alternative to almond or any other nut milk because the seeds don't require soaking and blend up extremely well. Straining isn't even a necessity if you are running low on time but it will ensure the smoothest milk possible.

Green tea and raw cacao? Now that is a combination surely made in heaven! Experience these chewy, sweet, richly dense brownies for a dose of antioxidants, nutrients, chlorophyll, fiber, and yes a bit of caffeine too! Matcha green tea contains a substance called L-theanine which helps to relax the mind.

You wouldn't put something on your face or body that you can't eat right? So here's this great exfoliate that will leave your entire body silky smooth. Elenore says "If you have the urge to you can actually eat this scrub, though I suppose it will taste a bit salty;) Anywho, that´t is my rule of thumb when choosing what I put on my skin. If I can´t eat it I wont let it sink into my system through my fab skin either! So have yourself a little flirting session in the shower and give your body the treat of this scrub."

Gena tells us that "Today, I have three more ideas for you. These are simple, easy, and fast. They may not be the most gourmet recipes I’ll ever post, but they’re useful, and you may find that they help motivate you to try making almond milk, among other things!"

Lisa Pitman tells it how it is about this recipe of hers- "Simple. Sweet. Special. One spoonful at a time, the chaos of life was kept at bay. I sat in quiet contemplation of the glorious combination of blueberries, dates and ginger."

At Golubka's blogspot they've decided to make a line up of their favorite guest posters & the first is "Maria Scandi Foodie , born in Finland and living in Sydney, Australia. Maria comes up with beautiful and approachable recipes, often with a Scandinavian influence, that speak of freshness, seasonality, and health. Recently, she also became quite an expert on sugar-free and low-sugar cooking, after completing a sugar-free challenge. Jump over to Scandi Foodie to see Maria's welcoming and delicious world. "

Heather Pace made this delectable dessert, she tells all "The neutral flavour and creamy texture of avocado won. I paired it with simple classic vanilla for a nut-free cheesecake filling. It included lots of coconut - in the crust, in the filling, and sprinkled as a garnish. I topped it with frozen/thawed strawberries and drizzled yacon syrup around the plate. I like how the berries add a natural syrup."

Callie England sure does it again with this awesome & tasteful Hot N' Spicy Glazed Almonds.

Simplicity still tastes great! Shredded coconut, almond pulp and your choice of sweetener still works. Enjoy these dense and tasty macaroons with a glass of nut milk or cover them in raw chocolate.

Heather Pace says some sweet stuff about her sweet dessert, "The filling for this tart is nut free and sugar free. It gets its sweetness from the banana and stevia. I added some psyllium to thicken it up even more but you could get away without using it. I love eating big spoonfuls of this straight up. Yumm!"

A great excuse to make a cake when something like this looks as sweet as it tastes.

A slice of this tart is perfect on its own but if you can arrange to pair it with the company of people who think you're both ridiculous and wonderful - each bite will benefit from the addition.