Blueberry Vanilla Cashew Cream Squares (Printable Version)
No-bake layers of nutty crust, vanilla cashew cream, and fresh blueberry compote create these luscious vegan squares.
# What You'll Need:
→ Crust
01 - 1 cup raw almonds
02 - 1 cup pitted Medjool dates
03 - 2 tablespoons shredded unsweetened coconut
04 - Pinch of salt
→ Cashew Cream Layer
05 - 2 cups raw cashews, soaked 4 hours and drained
06 - 1/2 cup full-fat coconut milk
07 - 1/3 cup pure maple syrup
08 - 2 tablespoons coconut oil, melted
09 - 2 teaspoons pure vanilla extract
10 - Pinch of salt
→ Blueberry Layer
11 - 2 cups fresh or frozen blueberries
12 - 2 tablespoons pure maple syrup
13 - 2 teaspoons lemon juice
14 - 1 tablespoon chia seeds
# How To Make:
01 - Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a food processor, blend the almonds, dates, shredded coconut, and salt until the mixture becomes sticky and holds together when pinched. Press the mixture firmly and evenly into the bottom of the prepared pan. Transfer to the freezer to firm up.
03 - In a high-speed blender, combine the soaked cashews, coconut milk, maple syrup, melted coconut oil, vanilla extract, and salt. Blend until completely smooth and silky, scraping down the sides as needed.
04 - Pour the cashew cream mixture over the chilled crust and use a spatula to smooth the top evenly. Freeze for at least 1 hour until the layer is set.
05 - In a small saucepan over medium heat, combine the blueberries, maple syrup, and lemon juice. Cook for 5 to 7 minutes, stirring frequently, until the berries burst and the mixture thickens slightly. Stir in the chia seeds and cook for 1 additional minute. Remove from heat and let the compote cool to room temperature; it will continue to thicken as it sits.
06 - Spread the cooled blueberry compote evenly over the set cashew cream layer. Return the pan to the freezer for at least 2 more hours until completely firm.
07 - Remove the pan from the freezer and let it sit at room temperature for 10 to 15 minutes to soften slightly. Lift the dessert out using the parchment overhang and slice into 12 squares. Serve chilled.
# Expert Advice:
01 -
- No oven required, which means your kitchen stays cool and your patience stays intact on hot days.
- The chia seeded blueberry topping sets into a jewel toned layer that looks far more impressive than the effort it takes.
02 -
- Under soaked cashews will leave the cream layer gritty no matter how long you blend them, so a full four hours of soaking is non negotiable.
- The chia seeds need that final minute of cooking to activate properly and thicken the blueberry layer into something spreadable rather than soupy.
03 -
- Freeze the assembled squares overnight before slicing for the cleanest, sharpest edges you can achieve.
- A warm damp knife blade glides through the layers without dragging, so run it under hot water and dry it between every few cuts.