From the June/July 2017 issue
Serves 4


For the cookies:

  • 3/4 cup coconut flour, sifted
  • 6 TBSP coconut oil, room temperature (not melted)
  • 1/4 cup honey
  • 1 TBSP finely grated lemon zest
  • 1/4 tsp sea salt

For the blueberry cream:

  • 2 cups frozen blueberries
  • 2 large Medjool dates, pitted
  • 1 cup canned coconut milk (plus more for garnish)
  • Fresh mint leaves, for garnish


Make the cookies:

  1. Line a large baking sheet with parchment paper.
  2. With an electric mixer, beat together all of

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