Raspberry Coconut Cashew Cream Bars (Printable Version)
No-bake vegan bars with raspberry swirls, coconut-cashew cream and a chewy date-nut base.
# What You'll Need:
→ Base
01 - 1 cup raw cashews
02 - 1 cup unsweetened shredded coconut
03 - 1 cup pitted Medjool dates
04 - 1/4 teaspoon sea salt
→ Cashew Cream Layer
05 - 1 1/4 cups raw cashews, soaked for 4 hours and drained
06 - 1/2 cup full-fat coconut milk
07 - 1/4 cup pure maple syrup
08 - 1/4 cup melted coconut oil
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - Pinch sea salt
→ Raspberry Layer
12 - 1 1/2 cups fresh or thawed frozen raspberries
13 - 2 tablespoons pure maple syrup
14 - 1 tablespoon chia seeds
# How To Make:
01 - Line an 8x8-inch baking pan with parchment paper, ensuring an overhang for easy removal.
02 - In a food processor, pulse raw cashews and shredded coconut until finely ground. Add pitted dates and salt; process until the mixture begins to clump. Press the base mixture evenly and firmly into the lined pan.
03 - In a high-speed blender, combine soaked and drained cashews, coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla extract, and a pinch of salt. Blend until completely smooth and creamy. Pour over the prepared base layer and level the surface.
04 - In a mixing bowl, mash raspberries with maple syrup and chia seeds until well combined. Allow to sit for 10 minutes to thicken.
05 - Spoon the raspberry mixture over the cashew cream layer. Use a spatula to gently spread or swirl the top evenly.
06 - Cover the pan and transfer to the freezer for a minimum of 2 to 3 hours, or until fully set.
07 - Remove from the freezer, allow to stand at room temperature for 10 minutes. Use the parchment overhang to lift contents from the pan and cut into bars with a sharp knife.
08 - Store bars in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
# Expert Advice:
01 -
- The chewy coconut-date base secretly tastes like dessert, but is sneakily wholesome.
- It���s the one no-bake treat that never fails to impress my most skeptical friends.
02 -
- Once, I tried to skip the chilling step and ended up with a sticky cashew mess.
- Letting the cream blend an extra minute gives it that cheesecake-like silkiness.
03 -
- Always soak the cashews in cold water warm water gives a gummy texture.
- A touch extra maple syrup in the raspberry layer adds the perfect hint of luxury.