Lemon Blueberry Cashew Cream Squares

My aunt Sarah brought these to our July 4th party last year, and I honestly thought she was joking when she said they were raw and vegan. One bite in, I was hovering by the platter like a suspicious bird, trying to calculate how many I could reasonably eat without looking greedy.

I made them for my book club last month and watched three people who swear they hate healthy desserts go back for seconds. The conversation stopped mid chapter discussion when the first person took a bite.

Ingredients

• Almonds: I use raw unsalted almonds and pulse them just until theyre sandy-textured, not butter
• Medjool dates: These are crucial because theyre soft and sticky enough to hold the crust together without any added binders
• Unsweetened shredded coconut: Adds a subtle sweetness and keeps the crust tender rather than rock-hard
• Sea salt: Just a pinch makes all the difference in balancing the sweetness throughout every layer
• Raw cashews: Must be soaked at least 4 hours or they will never achieve that silky smooth texture
• Coconut cream: Use the thick cream from a refrigerated can of coconut milk, not the watery liquid
• Pure maple syrup: Grade B or darker has more flavor, but any pure maple syrup works beautifully
• Fresh lemon juice and zest: Both are essential for that bright punch that cuts through the creamy richness
• Vanilla extract: Use pure vanilla, not imitation, for the best flavor
• Fresh or frozen blueberries: Frozen work perfectly here and actually release more juice for the sauce
• Cornstarch: This creates the glossy, thickened consistency that makes the topping sliceable

Instructions

Prep your pan:

Crimp parchment paper into an 8 inch square pan and let the edges hang over like little handles for easy lifting later

Make the crust:

Pulse the almonds first until sandy, then add dates, coconut and salt, processing until the mixture holds together when you pinch it

Press it down:

Dump the crust mixture into your lined pan and press it firmly into an even layer using the bottom of a measuring cup

Blend the cashew cream:

Blend the soaked cashews with coconut cream, maple syrup, lemon juice, zest, vanilla and salt for several minutes until completely silky smooth

Add the cream layer:

Pour this mixture over your crust and smooth the top with an offset spatula or the back of a spoon

First chill:

Freeze the pan for about an hour until the cream layer is firm enough to support the topping

Cook the blueberries:

Simmer blueberries with lemon juice and maple syrup until they burst and release their juices, about 4 minutes

Thicken the sauce:

Stir in the cornstarch slurry and cook for another minute or two until glossy and thickened, then cool completely

Add the topping:

Spread the cooled blueberry mixture over the cashew cream layer and return to the freezer for at least 2 hours

Slice and serve:

Let the pan sit at room temperature for 10 minutes, then use a hot knife to make clean cuts and serve chilled

Save

My grandmother kept a container of these in her freezer last summer and would phone me every time someone visited to report which flavor combination they insisted was the best. The lemon blueberry version won by a landslide.

Making It Your Own

I have switched out blueberries for raspberries when they were on sale, and strawberry works beautifully too. The tartness of the fruit really matters here since it balances all that sweet creaminess.

Timing Is Everything

Start soaking your cashews first thing in the morning or the night before. The active time is only about 40 minutes, but you cannot rush that soaking step without compromising the texture.

Serving Suggestions

These are gorgeous on a dessert platter but also totally acceptable as breakfast with coffee, not that I would know anything about that. They thaw quickly and are perfect for make-ahead entertaining.

• Run your knife under hot water between every few cuts for the cleanest slices
• Let them sit out 15 minutes before serving for the ideal texture
• Store them in the freezer, not the fridge, for the best consistency

Save

Something magical happens when that tart blueberry layer hits the sweet cashew cream, like summer and comfort food decided to throw a party together.

Recipe Questions & Answers

→ How long do these squares need to chill?

The cashew cream layer needs about 1 hour in the freezer to set properly. After adding the blueberry topping, the entire pan needs at least 2 more hours of freezing time until completely firm. For best results, you can leave them overnight before cutting and serving.

→ Can I use frozen blueberries for the topping?

Yes, frozen blueberries work perfectly well in the topping. They may release more liquid during cooking, so you might need to simmer slightly longer to reach the desired thickness. The flavor will be just as delicious, making this a year-round option.

→ What can I substitute for cashews?

For nut-free alternatives, try raw sunflower seeds or pumpkin seeds soaked similarly to cashews. Macadamia nuts also create an incredibly creamy result, though they're more expensive. The texture will vary slightly but still produce a delicious creamy layer.

→ How should I store these squares?

Store in an airtight container in the freezer for up to 2 weeks. Layer parchment between stacked pieces to prevent sticking. They can also stay in the refrigerator for 4-5 days, though the texture will be slightly softer. Always serve chilled for the best experience.

→ Why do I need to soak the cashews?

Soaking softens the cashews and breaks down enzyme inhibitors, allowing them to blend into a completely smooth cream. Without soaking, you'll end up with a gritty texture. Four hours is ideal, but you can soak overnight for maximum creaminess. Hot water can speed up the process.

→ Can I make these without cornstarch?

Arrowroot powder or tapioca starch can replace cornstarch in the blueberry topping. Alternatively, you could cook the berries longer to reduce naturally, though this will concentrate flavors more. For a raw version, simply mash some blueberries and spread over the cream layer.