I LOVE lemon desserts, I always have, I always will.  There is something special about them.  But I used to find them so complicated to make, and they were so unhealthy for me…until now that is.

These Raw Lemon Cake Bars have the sweet, creamy tanginess you would expect in a lemon dessert, coupled with the zest cookie crumble at the bottom, but unlike the ones I used to eat, they’re sweetened naturally and consisting of nourishing ingredients.   Coconut enhances metabolism, is healing for both the brain and the immune system and improves cholesterol.  Lemons are both alkalizing and detoxifying.  Medjool dates defy the dogma that all sugar is bad as they help balance blood sugar.  Their fiber content aids with this too, plus the sugar is released slowly.   I also love that it’s made with almonds are good for the skin.

Did I also mention that these treats are vegan and gluten free?  I’m salivating right now waiting for my latest batch to freeze!  I sometimes add a spoonful of hemp seeds to the crust to make the bars even more nourishing, as the seeds are anti-inflammatory and full of omega 3, fatty acids and protein.  But as it doesn’t support the flavor, texture or aesthetics in any way, I left it off the official ingredients list.  You may have been surprised to see turmeric powder make the cut, but don’t worry, this isn’t enough to add any curry flavor to the dessert.  It is simply the best yellow natural color enhancer.

I got in the mood for making this citrus recipe today to match the lovely spring weather New York has been having.  These bars are quick and easy to make, so I wasn’t inside the apartment for long.  I needed under ten ingredients (the majority are coconut or lemon derived), and I just used my food processor rather than any bowls, leaving minimal washing up for me to do afterward – yippee!  

What’s more, my kitchen is left smelling lemony and marvelous and so am I.  

Enjoy x