Raspberry Almond Cashew Cream Squares (Printable Version)
Crunchy almond base meets luscious cashew cream and fresh raspberry layer in these refreshing squares.
# What You'll Need:
→ Almond Base
01 - 1 cup almond flour
02 - 1/2 cup gluten-free rolled oats
03 - 1/4 cup shredded coconut
04 - 1/4 cup maple syrup
05 - 3 tablespoons coconut oil, melted
06 - 1/4 teaspoon fine sea salt
→ Cashew Cream Layer
07 - 1 1/2 cups raw cashews, soaked 4 hours and drained
08 - 1/4 cup coconut cream
09 - 1/4 cup maple syrup
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon vanilla extract
12 - Pinch of fine sea salt
→ Raspberry Layer
13 - 1 1/2 cups fresh or frozen raspberries
14 - 2 tablespoons maple syrup
15 - 1 tablespoon fresh lemon juice
16 - 1 tablespoon chia seeds
# How To Make:
01 - Line an 8x8-inch baking pan with parchment paper, leaving enough overhang on the sides to lift the finished squares out easily.
02 - In a mixing bowl, combine almond flour, rolled oats, shredded coconut, maple syrup, melted coconut oil, and sea salt. Stir until the mixture is evenly moistened and holds together when pressed. Transfer to the prepared pan and press firmly into an even, compact layer. Bake at 350°F for 8 to 10 minutes until the edges are lightly golden. Set aside to cool completely.
03 - Drain the soaked cashews and add them to a food processor along with coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of salt. Process on high for 2 to 3 minutes, scraping down the sides as needed, until the mixture is completely smooth and silky. Spread the cashew cream in an even layer over the cooled almond base.
04 - Place raspberries, maple syrup, and lemon juice in a small saucepan over low heat. Cook for 3 to 4 minutes, stirring frequently and gently mashing the berries with a spoon to break them down. Remove from heat and stir in the chia seeds. Allow the mixture to sit for 10 minutes so it thickens to a jam-like consistency.
05 - Spread the thickened raspberry mixture evenly over the cashew cream layer, covering the entire surface. Cover the pan tightly with plastic wrap.
06 - Refrigerate for at least 3 hours, or until all layers are firm and fully set. For best results, chill overnight.
07 - Lift the entire block out of the pan using the parchment overhang. Place on a cutting board and slice into 16 even squares with a sharp knife. Serve chilled.
# Expert Advice:
01 -
- That moment when you bite through the crunchy base into silky cream and hit tart raspberry jam is genuinely thrilling.
- No baking skills required beyond pressing crumbs into a pan and blending until smooth.
- These taste even better on day two, which means you can make them ahead for a gathering and actually enjoy the party.
02 -
- Skipping the soaking step for cashews will leave you with a grainy, unpleasant cream that no amount of extra blending can fix.
- The raspberry layer needs those full 10 minutes to thicken properly, so resist the urge to spread it while it is still warm and runny.
03 -
- Freeze the completed block for 20 minutes before cutting and you will get razor sharp, Instagram worthy edges every single time.
- Taste your raspberries before adding the maple syrup, because particularly tart berries might need an extra tablespoon to balance the jam layer.