Raspberry Almond Cashew Cream Squares

The summer my neighbor left a basket of raspberries on my doorstep, I had no idea it would lead to an obsession that lasted well past September. I had been messing around with raw desserts for weeks, trying to find something that felt indulgent without weighing me down. These squares were the happy accident that came from combining a crumbly almond crust I had been perfecting with a cashew cream I originally made for a failed cheesecake. One taste and I knew I had stumbled onto something worth making over and over.

I brought a batch to a potluck last August and watched a friend who claims to hate healthy desserts go back for thirds. She cornered me by the snack table and demanded the recipe, which is honestly the highest compliment a home cook can receive.

Ingredients

• Almond flour: The finer the grind, the better your base holds together without crumbling into a mess when you cut.
• Gluten free rolled oats: They add a chewy texture that plain almond flour alone cannot achieve.
• Shredded coconut: A quiet layer of flavor that makes people ask what that subtle tropical note is.
• Maple syrup: Use the real thing, nothing artificial, because it shows up in every layer and carries the sweetness.
• Coconut oil: Melted and cooled slightly works best for even mixing through the dry ingredients.
• Fine sea salt: Just a pinch in the base makes the sweetness feel more rounded and less one note.
• Raw cashews: Soak them for at least four hours or overnight if you want that velvety, spreadable cream.
• Coconut cream: The thick part from a chilled can gives the richest result, so scoop carefully.
• Lemon juice: Fresh squeezed only, because the bottled stuff tastes flat and throws off the whole cream layer.
• Vanilla extract: A teaspoon sounds like a lot but it disappears into the cashew mixture beautifully.
• Fresh or frozen raspberries: Frozen work perfectly here and save you money when berries are out of season.
• Chia seeds: These little powerhouses thicken the raspberry layer without any gelatin or pectin.

Instructions

Set up your pan:

Line an 8 by 8 inch baking pan with parchment paper, leaving overhang on two sides so you can lift the whole block out later without a struggle.

Build the almond base:

Combine almond flour, oats, shredded coconut, maple syrup, melted coconut oil, and salt in a bowl. Press firmly and evenly into the pan, then bake at 350 degrees Fahrenheit for 8 to 10 minutes until the edges turn a gentle gold.

Whip up the cashew cream:

Drain your soaked cashews and toss them into a food processor with coconut cream, maple syrup, lemon juice, vanilla, and a pinch of salt. Blend until completely smooth, scraping down the sides a few times, then spread it over the cooled base.

Cook down the raspberries:

Simmer raspberries, maple syrup, and lemon juice in a small saucepan for about 4 minutes, mashing the berries with your spoon as they soften. Pull it off the heat, stir in chia seeds, and let it sit for 10 minutes until it thickens into a glossy jam.

Layer and chill:

Spread the raspberry mixture evenly over the cashew cream, cover the pan, and refrigerate for at least 3 hours until everything is firmly set.

Cut and serve:

Use the parchment overhang to lift the block out, then slice into 16 squares with a sharp knife, wiping the blade clean between cuts for neat edges.

Save

There is something deeply satisfying about lifting that parchment paper and seeing three distinct, colorful layers staring back at you. It feels less like baking and more like building something beautiful.

Making It Your Own

Swap the raspberries for smashed strawberries or blueberries if that is what you have hanging around. Walnuts or pecans can stand in for the almond flour in the base, though the flavor shifts in a richer, earthier direction.

Storage That Actually Works

Keep these squares in an airtight container in the fridge for up to five days. They also freeze beautifully for a month, just separate layers with parchment so they do not stick together into one frustrating block.

Serving and Presentation

A chilled square on a small plate with a few fresh raspberries scattered alongside looks like it came from a bakery case. A light dusting of shredded coconut or a few slivered almonds on top before serving adds a professional finish that takes almost no effort.

• Let them sit at room temperature for about 5 minutes before eating so the flavors open up.
• A hot dry knife makes cleaner cuts than a cold one.
• Always make a double batch because they disappear faster than you expect.

Save

These squares are proof that a little patience and a food processor can produce something truly special. Share them with someone you love, or hide them in the back of the fridge for yourself.

Recipe Questions & Answers

→ How long do these squares need to chill?

The squares require at least 3 hours in the refrigerator to fully set. For best results, chill overnight. This allows all layers to firm properly for clean cutting and serving.

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work perfectly in the raspberry layer. Simply cook them as directed, allowing slightly more time to break down. The texture and flavor remain excellent.

→ How should I store these squares?

Store in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking. These can also be frozen for up to 2 months.

→ Can I make these without nuts?

For a nut-free version, substitute sunflower seeds for almonds and use sunflower seed butter. The cashew cream can be replaced with coconut cream thickened with extra coconut butter, though texture will vary.

→ Why do cashews need soaking?

Soaking cashews for 4 hours softens them, ensuring the cream becomes perfectly smooth without any grainy texture. If short on time, soak in boiling water for 1 hour instead.

→ Can I reduce the maple syrup?

You can reduce maple syrup by 25-50% for a less sweet version. The raspberry layer may need slightly more chia to compensate for reduced liquid. Taste and adjust accordingly.