Coconut

Caramelized white chocolate forms the base of this rich ganache confection; the snowballs are more like truffles than cookies.

If you want to change up the mix of nuts and seeds in these bars, go for it. Just make sure the total quantity adds up to 3 cups total (you could use sunflower seeds in place of the pumpkin seeds, sesame for flaxseed, peanuts for pecans, etc.).

If you chop up the granola in a food processor, you can sprinkle it on fruit or ice cream or dip ice pops into it.

Use your favorite nut—or mixed nuts—in place of the cashews.

Feel free to riff on this recipe and use any toasted nut or topping you like—try swapping in puffed rice, pecans, or dried currants.

Dates get even more Middle Eastern, dunked in tahini.

Make sure your eggs and coconut oil are at room temperature for this pumpkin bread recipe: Cold eggs can make the oil seize, making the batter uneven.

Grinding half of the walnuts into the streusel makes for extra tender, buttery muffin tops.