In a medium sized bowl, whisk together the cashew butter, lemon juice, maple syrup, lemon zest and vanilla extract.

Add in the almond flour and mix well until a thick batter forms.

Refrigerate the batter for 30 minutes.

Pour your shredded coconut into a shallow bowl. I like to add in a little more lemon zest to the coconut for more flavor.

With wet hands, roll about 1 tbsp worth of the mixture into balls, then roll each ball into the shredded coconut. Repeat until the batter is done.

Place them onto a parchment lined plate and store the bites in the freezer for an additional 15 minutes to harden.

Keep stored in the freezer for up to 3 months. They can also be refrigerated for a softer texture, though I prefer them frozen.