Ingredients

Base Layer

• 1 cup coconut butter
• 1/2 cup coconut oil
• 1/4 cup fresh lemon juice
• 2 tbsp lemon zest
• 2 tbsp collagen peptides (optional)
• 2 tbsp monk fruit sweetener
• 1 tsp vanilla extract
• Pinch of sea salt

Creamy Lemon Frosting Layer

• 8 oz dairy-free cream cheese (or coconut cream, chilled)
• 2 tbsp coconut oil
• 1 tbsp lemon zest
• 1 tbsp fresh lemon juice
• 1 tbsp monk fruit sweetener

Garnish

• Fresh lemon zest
• Thin lemon slices
• Optional: shredded unsweetened coconut

Instructions

1. Line an 8×8-inch baking dish or loaf pan with parchment paper.
2. In a saucepan over very low heat, melt 1 cup coconut butter and 1/2 cup coconut oil until smooth.
3. Remove from heat and whisk in 1/4 cup lemon juice, 2 tbsp lemon zest, 2 tbsp collagen, 2 tbsp monk fruit, 1 tsp vanilla, and pinch of sea salt.
4. Pour mixture into the lined pan and place in the freezer for 20 minutes.
5. While chilling, blend frosting ingredients 8 oz dairy-free cream cheese, 2 tbsp coconut oil,1 tbsp lemon zest, 1 tbsp lemon juice and 1 tbsp monk fruit sweetener until silky smooth.
6. Spread frosting evenly over the partially set lemon layer.
7. Sprinkle with fresh lemon zest and optional coconut. Remove and slice into 12 bars. Freeze for 60 minutes until firm.