Lemon Blueberry Cashew Cream Squares (Printable Version)
Vibrant lemon-blueberry topping over silky cashew cream on a wholesome nutty crust.
# What You'll Need:
→ Crust
01 - 1 cup almonds
02 - 1 cup Medjool dates, pitted
03 - 1/2 cup unsweetened shredded coconut
04 - 1/4 teaspoon sea salt
→ Cashew Cream Layer
05 - 2 cups raw cashews, soaked for 4 hours and drained
06 - 1/3 cup coconut cream
07 - 1/3 cup pure maple syrup
08 - 1/4 cup fresh lemon juice
09 - 2 tablespoons lemon zest
10 - 1 teaspoon vanilla extract
11 - Pinch of sea salt
→ Blueberry Lemon Topping
12 - 1 1/2 cups fresh or frozen blueberries
13 - 2 tablespoons fresh lemon juice
14 - 1 tablespoon maple syrup
15 - 2 teaspoons cornstarch mixed with 1 tablespoon water
# How To Make:
01 - Line an 8-inch square pan with parchment paper, allowing overhang on sides for easy removal later.
02 - Pulse almonds, pitted dates, shredded coconut, and sea salt in a food processor until mixture sticks together when pressed. Press firmly and evenly into prepared pan to form crust layer.
03 - Combine soaked cashews, coconut cream, maple syrup, lemon juice, lemon zest, vanilla extract, and salt in a high-speed blender. Blend until completely smooth and creamy, stopping to scrape down sides as needed.
04 - Pour cashew cream mixture over crust and smooth top with spatula. Place pan in freezer for 1 hour or until cream layer is completely set.
05 - Combine blueberries, lemon juice, and maple syrup in small saucepan over medium heat. Cook, stirring occasionally, until berries begin to burst, about 3-4 minutes. Add cornstarch slurry and continue cooking, stirring constantly, until mixture thickens, 1-2 minutes. Remove from heat and cool completely.
06 - Spread cooled blueberry topping evenly over set cashew cream layer. Return to freezer for minimum 2 hours or until completely firm throughout.
07 - Use parchment overhang to lift dessert from pan. Let sit at room temperature 10 minutes before cutting. Use hot, sharp knife for clean slices, wiping blade between cuts. Serve chilled.
# Expert Advice:
01 -
- They taste like something from an upscale bakery but require zero oven time during sweltering months
- The cashew cream layer is somehow both rich and refreshingly light at the same time
02 -
- Cutting these while they are rock solid from the freezer will result in jagged edges and cracked topping
- Soaking cashews for less than 4 hours will leave you with a grainy, disappointing cream layer
03 -
- The parchment paper overhang is non-negotiable for getting these out of the pan intact
- Taste the cashew cream before pouring it over the crust and adjust the lemon to your preference