Raspberry Cashew Crumble Bars (Printable Version)
Layered bars with cashew cream, raspberry jam, and golden oat crumble topping.
# What You'll Need:
→ Crust & Crumble
01 - 1 1/2 cups (180 g) rolled oats
02 - 1 cup (120 g) all-purpose flour
03 - 1/2 cup (100 g) packed light brown sugar
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon fine sea salt
06 - 1/2 cup (115 g) unsalted butter, melted
→ Cashew Vanilla Cream
07 - 1 cup (140 g) raw cashews, soaked 4 hours and drained
08 - 1/3 cup (80 ml) pure maple syrup
09 - 1/4 cup (60 ml) coconut cream
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon vanilla extract
12 - Pinch of salt
→ Raspberry Layer
13 - 3/4 cup (240 g) raspberry jam, preferably seedless
14 - 1 cup (125 g) fresh raspberries
# How To Make:
01 - Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large bowl, combine the oats, flour, brown sugar, baking powder, and salt. Pour in the melted butter and stir until the mixture resembles coarse crumbs.
03 - Reserve 3/4 cup of the crumb mixture for the topping. Press the remaining mixture firmly and evenly into the bottom of the prepared pan to form a solid crust.
04 - Bake the crust for 10 minutes until lightly set. Remove from the oven and let cool slightly while preparing the filling.
05 - In a high-speed blender, combine the soaked and drained cashews, maple syrup, coconut cream, lemon juice, vanilla extract, and salt. Blend on high until completely smooth and creamy, scraping down the sides as needed.
06 - Spread the cashew vanilla cream evenly over the partially cooled crust using a spatula, creating a smooth, uniform layer.
07 - Gently spread the raspberry jam over the cashew cream layer. Scatter the fresh raspberries evenly across the surface.
08 - Sprinkle the reserved crumble mixture evenly over the raspberry layer, allowing some fruit to peek through.
09 - Bake for 20 to 22 minutes until the top is golden brown and the filling appears set at the edges.
10 - Cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before slicing into 12 bars.
# Expert Advice:
01 -
- The cashew cream layer tastes richer than any dairy filling I have ever made, and no one believes it is made from nuts.
- That crumble topping, golden and slightly crunchy, gives you the satisfaction of a crisp without the commitment of a whole pan.
- They slice beautifully and look like something from a bakery, which makes them perfect for sharing with people you want to impress just a little.
02 -
- Underblended cashew cream will taste gritty, so keep that blender running longer than you think necessary, patience here pays off in every single bite.
- If you spread the jam too aggressively it will swirl into the cashew layer, which still tastes wonderful but will not give you those distinct, gorgeous layers.
03 -
- Measure the crumble topping before pressing the rest into the pan, otherwise you will end up guessing and the top layer will be too thin or too thick.
- The secret to those perfectly distinct layers is temperature: cool crust before cream, chilled bars before slicing, and a steady hand with the jam.