Blueberry Lemon Cashew Cream Bars (Printable Version)
No-bake cashew cream bars with lemon zing and a blueberry swirl on a pecan-coconut crust - vegan, gluten-free.
# What You'll Need:
→ Crust
01 - 1 cup raw pecans
02 - 1 cup Medjool dates, pitted
03 - 1/2 cup unsweetened shredded coconut
04 - 1/4 teaspoon sea salt
→ Cashew Cream Filling
05 - 2 cups raw cashews, soaked for 4 hours and drained
06 - 1/2 cup coconut cream
07 - 1/3 cup maple syrup
08 - 1/4 cup fresh lemon juice
09 - 2 teaspoons lemon zest
10 - 1 teaspoon vanilla extract
11 - Pinch of sea salt
→ Blueberry Swirl
12 - 1 cup fresh or frozen blueberries
13 - 2 tablespoons maple syrup
14 - 1 tablespoon lemon juice
# How To Make:
01 - Line an 8x8-inch baking pan with parchment paper, ensuring an overhang for effortless removal.
02 - Pulse raw pecans, Medjool dates, shredded coconut, and sea salt in a food processor until the mixture holds together when pressed. Distribute evenly into the pan and compress firmly to create a uniform base. Place the pan in the freezer while preparing the filling.
03 - Process soaked cashews, coconut cream, maple syrup, fresh lemon juice, lemon zest, vanilla extract, and sea salt in a high-speed blender until the mixture is completely smooth and creamy. Pour over the chilled crust and spread evenly with a spatula.
04 - In a small saucepan, cook blueberries, maple syrup, and lemon juice over medium heat for 5 to 7 minutes, until the berries burst and the mixture thickens. Allow to cool, then blend until smooth.
05 - Spoon dollops of blueberry mixture over the cashew layer. Using a knife or skewer, gently swirl to create a marbled effect.
06 - Place the pan in the freezer for at least 3 hours, or until fully set.
07 - Remove from the freezer 10 minutes prior to serving. Lift bars out using the parchment overhang, cut into portions, and serve chilled.
# Expert Advice:
01 -
- You get to blend creamy cashews with zesty lemon for a flavor that’s quietly addictive.
- Every bite has this striking swirl of blueberry that makes them as pretty to serve as they are satisfying to eat.
02 -
- If your cashews aren’t fully soaked, your cream layer will be grainy and disappointing—give them their full bath.
- Letting the bars thaw too long before slicing makes them tricky to cut cleanly; work quickly for neat edges.
03 -
- If your blender struggles, add a tablespoon of water at a time until the cashew cream turns perfectly smooth.
- Zest your lemons before juicing—you’ll get more flavor and no fuss.