Blueberry Coconut Cashew Cream Bars (Printable Version)
Crunchy coconut-cashew base meets silky cream and sweet blueberry swirl in these luscious chilled bars.
# What You'll Need:
→ Base
01 - 1 cup raw cashews
02 - 1 cup unsweetened shredded coconut
03 - 1 cup Medjool dates, pitted
04 - 2 tablespoons coconut oil, melted
05 - Pinch of sea salt
→ Cashew Cream Layer
06 - 2 cups raw cashews, soaked 4 hours and drained
07 - 1/2 cup coconut cream (solid part from a chilled can)
08 - 1/3 cup pure maple syrup
09 - 2 tablespoons coconut oil, melted
10 - 1 tablespoon lemon juice
11 - 1 teaspoon vanilla extract
12 - Pinch of sea salt
→ Blueberry Swirl
13 - 1 cup fresh or frozen blueberries
14 - 1 tablespoon maple syrup
15 - 1 teaspoon lemon juice
# How To Make:
01 - Line an 8x8-inch baking pan with parchment paper, ensuring the paper extends over the edges for easy removal later.
02 - In a food processor, pulse cashews, shredded coconut, and pitted dates until the mixture becomes crumbly and well-combined. Add melted coconut oil and sea salt; continue pulsing until the mixture begins to clump together when pressed. Press the mixture firmly and evenly into the bottom of the prepared pan. Place in freezer while preparing the next layer.
03 - Combine soaked and drained cashews, coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla extract, and sea salt in a blender. Blend on high speed until completely smooth and creamy, scraping down the sides as needed. Spread the cream mixture evenly over the chilled base layer.
04 - Combine blueberries, maple syrup, and lemon juice in a small saucepan. Cook over medium heat, stirring frequently, until the berries burst and the mixture thickens to a jam-like consistency, approximately 5 minutes. Remove from heat and let cool slightly.
05 - Dollops of the cooled blueberry mixture over the cashew cream layer. Use a knife or skewer to gently swirl the blueberry mixture into the cream, creating a marbled pattern. Be careful not to over-swirl to maintain distinct swirl patterns.
06 - Freeze the bars for at least 3 hours or until completely firm throughout. Once set, lift the bars from the pan using the parchment paper overhang. Slice into 12 even bars. Serve chilled or allow to thaw slightly for 5-10 minutes before serving.
# Expert Advice:
01 -
- The contrast between crunchy base and silky cream is absolutely addictive
- You can make them days ahead and they actually get better with time
02 -
- Don't rush the cashew soaking time, or your cream layer will have an unpleasant gritty texture
- The blueberry swirl must cool before adding it, or it will sink into the cream layer instead of sitting on top
03 -
- Run your knife under hot water between slices for the cleanest cuts
- If your coconut cream has separated, save the clear liquid for smoothies and use only the thick white part