Raspberry Vanilla Cashew Cream Squares (Printable Version)
No-bake vegan squares: silky cashew-vanilla cream, raspberry swirl over almond-coconut crust; freeze then slice.
# What You'll Need:
→ Crust
01 - 1 cup raw almonds
02 - 1 cup pitted Medjool dates
03 - 1/4 cup unsweetened shredded coconut
04 - Pinch of salt
→ Cashew Cream
05 - 2 cups raw cashews, soaked 4 hours and drained
06 - 1/2 cup coconut cream (thick part from a can of coconut milk)
07 - 1/3 cup pure maple syrup
08 - 2 tablespoons melted coconut oil
09 - 1.5 teaspoons pure vanilla extract
10 - 1 tablespoon lemon juice
11 - Pinch of salt
→ Raspberry Swirl
12 - 1 cup fresh or frozen raspberries
13 - 2 tablespoons pure maple syrup
14 - 1 teaspoon lemon juice
# How To Make:
01 - Line an 8-inch square baking pan with parchment paper with overhang for easy removal.
02 - In a food processor, pulse raw almonds until coarsely ground. Add pitted dates, shredded coconut, and salt, then process until the mixture becomes sticky and cohesive. Press firmly into the bottom of the prepared pan and refrigerate to set.
03 - In a small saucepan over medium heat, combine raspberries, maple syrup, and lemon juice. Cook, mashing the berries for 3 to 5 minutes until thickened to a jam-like consistency. Set aside to cool.
04 - In a high-speed blender, combine soaked cashews, coconut cream, maple syrup, melted coconut oil, vanilla extract, lemon juice, and salt. Blend until completely smooth and silky.
05 - Pour the blended cashew cream over the chilled crust, smoothing into an even layer.
06 - Dollop the cooled raspberry mixture onto the cashew layer and gently swirl with a knife or skewer for a marbled effect.
07 - Freeze for at least 3 hours or until set and firm.
08 - Remove from pan using parchment overhang. Allow to sit at room temperature for 10 to 15 minutes before slicing into squares. Serve chilled.
# Expert Advice:
01 -
- No baking required, so there’s less mess and almost no chance of overcooking anything.
- The creaminess contrasted with fresh berry swirls just feels elegant, but it’s secretly simple to make.
02 -
- If you rush the soaking step for cashews, the cream turns grainy and loses that dreamy texture.
- Chilling your coconut milk lets you scoop the thick cream on top without watery bits sneaking in.
03 -
- Warming your knife in hot water before slicing makes for beautifully neat squares.
- If your creamy layer seems too thick to blend, add a tablespoon more coconut cream and try again.