INGREDIENTS
1 cup
unsweetened shredded coconut
1/2 cup
soft Medjool dates (about 4), pitted
1 1/2 tsp
vanilla extract
2 tbsp
coconut oil
zest of 2 unwaxed lemons
juice of 1 lemon
1/2 cup
coconut butter (homemade is my favourite!)
1/2 cup
coconut oil
1/2 cup
coconut cream (to make this, place a can of coconut milk in the fridge for at least 24 hours, then open the can and scoop out the white, fatty cream, leaving behind the coconut water at the bottom of the can)
1/4 cup
pure maple syrup