Blueberry Vanilla Cashew Cream Bars (Printable Version)
Creamy cashew-vanilla filling with blueberry compote on a nutty gluten-free crust — chilled no-bake bars.
# What You'll Need:
→ Crust
01 - 1 cup raw almonds
02 - 1 cup pitted Medjool dates
03 - 1/4 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 full-fat coconut milk
07 - 1/3 cup pure maple syrup
08 - 2 tablespoons melted coconut oil
09 - 2 teaspoons pure vanilla extract
10 - 1 tablespoon lemon juice
11 - Pinch sea salt
→ Blueberry Compote
12 - 1 1/2 cups fresh or frozen blueberries
13 - 2 tablespoons pure maple syrup
14 - 1 tablespoon lemon juice
15 - 1 tablespoon chia seeds
# How To Make:
01 - Line an 8x8-inch pan with parchment paper, ensuring the sides overhang for easy removal.
02 - Pulse raw almonds, pitted dates, shredded coconut, and sea salt in a food processor until mixture holds together when pressed. Evenly press crust into the base of the lined pan. Refrigerate while preparing the filling.
03 - In a high-speed blender, combine soaked cashews, coconut milk, maple syrup, melted coconut oil, vanilla extract, lemon juice, and a pinch of sea salt. Blend until completely smooth and creamy.
04 - Pour the cashew filling over the chilled crust, smoothing the surface with a spatula. Freeze for 10 minutes to semi-set.
05 - In a small saucepan, combine blueberries, maple syrup, and lemon juice. Cook over medium heat for 5 to 7 minutes, stirring often and gently mashing the fruit. Remove from heat, mix in chia seeds, and let cool for 10 minutes until thickened.
06 - Spread blueberry compote evenly over the cashew cream layer.
07 - Freeze assembled bars for at least 3 hours or until completely firm.
08 - After freezing, rest pan at room temperature for 10 minutes. Lift out using parchment, slice with a sharp knife, and serve chilled.
# Expert Advice:
01 -
- No baking means your kitchen stays blissfully cool and clean.
- The naturally sweetened filling and tart blueberry layer make every bite feel like a celebration.
02 -
- I once rushed the soaking step for the cashews and ended up with a grainy filling—never again.
- Letting the blueberry compote cool fully prevents it from sinking into the cream layer—chilling patience really pays off here.
03 -
- Toasting almonds lightly before blending can add extra depth and warmth to the crust.
- Real vanilla extract elevates the whole dessert—the imitation stuff just doesn’t sing in a raw filling.