Updated: May 4, 2018
Now I'm not one for detoxing, because I'm a strong believer that the body detoxes itself. However, after a long weekend of sugar consumption (birthdays after birthdays) or processed food (dinner meetings and so forth), your body might thank you for the help in kick-starting a toxin flush!
Activated charcoal (not regular charcoal, which is a known carcinogen) is a powerhouse for detoxification. Activated coconut charcoal (used in this recipe) is a fine powder derived from non-GMO, food-grade coconut shells. It's been used for thousands of years in modern medicine and ancient civilizations to rid the body of poisons and to purify water.
I was on the phone with my dad as I was leaving the grocery store, proclaiming my excitement for these lemon charcoal detox bars I was about to make. He then proceeded to tell me a story of when I was about 3 years old, where I drank a bottle of my mom's perfume on accident and was rushed to the hospital, where they fed me charcoal to rid my insides of the perfume!
Activated charcoal has the ability to bind to gases and liquids up to 1,000 times its weight in your body and flush them from your system. It also has the ability to bind to good things in your body, like vitamins and minerals. This is why charcoal is only recommended in small doses and for short time periods. I recommend a simple charcoal lemon water (with no sweetener or 1 tsp of stevia) first thing in the morning for a quick detox, or of course... one of these MAGNIFICENT no-bake lemon charcoal detox bars! #functionalfood
LEMON CHARCOAL DETOX BARS
2 flax eggs (1 tbsp ground flax seed + 2.5 tbsp water per flax egg)
1/2 cup organic unsweetened apple sauce
1 heaping tbsp lemon zest
1/3 cup fresh squeezed lemon juice
1 tsp lemon extract (optional)
1/4 cup melted coconut oil
1/4 cup unsweetened almond milk
2 tbsp agave nectar or pure maple syrup
1/4 cup coconut sugar
1/2 tsp sea salt
1 1/2 tsp baking soda
1/2 cup gf rolled oats
1 cup coconut flour
activated coconut charcoal (made entirely from coconut shells)
1. Lightly grease a 8x10 cake pan with coconut oil
2. Prepare flax eggs in mixing bowls and let rest for 5 minutes
3. Add applesauce, lemon juice and zest, coconut oil, almond milk, maple syrup or agave, coconut sugar, baking soda, and whisk for 30 seconds. Don't be alarmed if the mix begins to foam since the lemon juice and baking soda will react :) #science
4. Add in coconut flour and oats. Stir in slowly but be careful to not over mix
5. The batter should be slightly thicker than your average brownie batter. Pour in to cake pan.
6. Refrigerate for 4 hours, then slice in to bars. These will keep for up to 5-6 days in your fridge, or you can keep them in the freezer for about 2-3 weeks.