Blueberry Vanilla Cashew Cream Bars (Printable Version)
Creamy no-bake bars featuring cashew-vanilla layer topped with blueberry compote on a nutty crust
# What You'll Need:
→ Crust
01 - 1 cup raw almonds
02 - 1 cup pitted Medjool dates (about 10 dates)
03 - 2 tablespoons shredded coconut
04 - Pinch of sea salt
→ Cashew Cream Filling
05 - 2 cups raw cashews (soaked 4 hours, drained)
06 - 1/3 cup coconut cream
07 - 1/3 cup pure maple syrup
08 - 2 tablespoons coconut oil, melted
09 - 2 teaspoons vanilla extract
10 - Juice of 1 lemon (about 2 tablespoons)
11 - Pinch of sea salt
→ Blueberry Topping
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 baking pan with parchment paper, allowing overhang on two sides for easy removal of the bars later.
02 - Process almonds in a food processor until finely ground. Add pitted dates, shredded coconut, and sea salt. Blend until the mixture sticks together when pressed between your fingers. Press the crust firmly and evenly into the bottom of the prepared pan. Place in freezer while preparing the filling.
03 - Combine soaked cashews, coconut cream, maple syrup, melted coconut oil, vanilla extract, lemon juice, and sea salt in a high-speed blender. Blend on high speed until completely smooth and creamy, stopping to scrape down sides as needed. The mixture should be silky with no grainy texture.
04 - Pour the cashew cream mixture over the chilled crust. Use a spatula to smooth the top evenly. Return to freezer for approximately 1 hour until slightly firm to the touch.
05 - Combine blueberries, maple syrup, and lemon juice in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally. Cook for 4-5 minutes until berries burst and the sauce thickens. Remove from heat and stir in chia seeds. Let cool completely to room temperature, during which time it will thicken further.
06 - Spread the cooled blueberry chia compote evenly over the firm cashew cream layer. Return the pan to the freezer for at least 1 hour until completely set and firm throughout.
07 - Remove the pan from the freezer 10-15 minutes before cutting to allow slight softening for cleaner slices. Use the parchment overhang to lift the entire block out of the pan. Cut into 12 equal squares. Serve chilled and store leftovers in the freezer.
# Expert Advice:
01 -
- The texture is impossibly creamy without any dairy, thanks to the magic of soaked cashews
- They come together faster than most baked desserts but taste like you spent all day making them
- You can make them ahead and keep them stashed in the freezer for last minute guests
02 -
- Soaking your cashews is non-negotiable, even if you have a powerful blender
- The freezer is your friend here, these bars need that chill time to hold their shape
- Room temperature bars are much creamier and more flavorful than frozen ones
03 -
- Line your pan carefully, those parchment handles are going to save you so much frustration
- Room temperature ingredients blend more smoothly than cold ones, except the blueberries which need heat