From the June/July 2017 issue
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:
- Line a large baking sheet with parchment paper.
- With an electric mixer, beat together all of
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