It’s Friday. Good Friday actually.

And I’ve got Cadbury creme eggs and chocolate bunnies on my mind.

Since I choose not to eat either of those, I decided to whip up a few paleo friendly Easter goodies.

First on the list were these YUMMY lemon bars with frosting.

Just looking at them makes me happy! The bright yellow lemon rind reminds me of daffodils which also make me happy 🙂

A while back, when I made these bars to bring with me on a retreat, I had no idea that they’d be such a big hit! The lemon adds a nice zing of flavor to the bar. And you can’t even tell that they are “raw”. A crowd pleaser for sure!

Base layer:
1 cup raw cashews
3/4 raw almonds
2 tablespoons ground chia seeds
2 tablespoons lemon juice
1 teaspoons lemon zest
2 tablespoons raw honey
2 teaspoons pure vanilla extract
2 tablespoons poppy seeds

1/3 cup organic coconut oil, at room temperature
1/4 cup ground chia seeds
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon raw honey
1 tablespoon cashew butter

Line a loaf pan with plastic wrap.
In a food processor, combine cashews and almonds. Process until evenly ground. Pulse in chia meal. Add the honey, lemon juice, lemon zest, vanilla and process until smooth. Using a rubber spatula or your hands, evenly press the mixture in to the prepared pan, smoothing the top.

Frosting: In food processor combine coconut oil, cashew butter, lemon juice, lemon zest, raw honey and chia. Gently smooth over the bars while they are uncut and still in the pan. Refrigerate for at least 30 minutes before cutting. Store in airtight container in the fridge.