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zesty lemon + coconut cheesecake bites

Alessandra Peters
  • minutes
  • Serves

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