Raspberry Vanilla Cashew Cream Squares (Printable Version)
Layered squares featuring buttery oat crumble, creamy vanilla cashew filling, and tangy raspberry compote.
# What You'll Need:
→ Crumble Base and Topping
01 - 1 ½ cups rolled oats
02 - 1 cup all-purpose flour or gluten-free blend
03 - ⅔ cup light brown sugar, packed
04 - ½ tsp salt
05 - ½ tsp ground cinnamon
06 - ½ cup coconut oil or vegan butter, melted
07 - 1 tsp vanilla extract
→ Raspberry Layer
08 - 2 cups fresh or frozen raspberries
09 - 2 tbsp maple syrup
10 - 1 tbsp lemon juice
11 - 1 tbsp cornstarch
→ Vanilla Cashew Cream
12 - 1 ½ cups raw cashews, soaked 4+ hours and drained
13 - ½ cup coconut cream
14 - ¼ cup maple syrup
15 - 2 tbsp lemon juice
16 - 1 tbsp coconut oil, melted
17 - 1 ½ tsp vanilla extract
18 - Pinch of salt
# How To Make:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - In a large bowl, combine oats, flour, brown sugar, salt, and cinnamon. Pour in melted coconut oil and vanilla, stirring until crumbly texture forms.
03 - Press two-thirds of the crumble mixture firmly into the bottom of the prepared pan to create an even base layer. Bake for 12 minutes.
04 - Combine raspberries, maple syrup, and lemon juice in a small saucepan over medium heat. Cook until raspberries break down, about 5 minutes. Stir in cornstarch and simmer 1–2 minutes until thickened. Remove from heat and set aside.
05 - Add soaked cashews, coconut cream, maple syrup, lemon juice, melted coconut oil, vanilla, and salt to a high-speed blender. Blend until completely smooth and creamy, about 2–3 minutes.
06 - Spread the cashew cream evenly over the partially baked crust. Gently spoon the raspberry mixture over the cream, creating swirls with a spatula or knife.
07 - Sprinkle the remaining crumble mixture evenly over the raspberry layer.
08 - Bake for 22–25 minutes until the topping is golden brown. Cool completely in the pan, then refrigerate for 2 hours before slicing into squares.
# Expert Advice:
01 -
- The texture contrast alone will make these your new favorite dessert, with the crunchy oat topping giving way to impossibly smooth cream
- They taste like they came from an upscale bakery but come together in about an hour, mostly hands-off time
02 -
- Room temperature cashew cream will not set properly, no matter how long you chill it, so make sure your coconut oil is melted and everything is cold before blending
- Pressing the crumble base firmly is not optional, I once rushed this step and ended up with a delicious but impossible-to-slice mess that had to be eaten with a spoon
03 -
- Soak your cashews in boiling water for just 30 minutes if you forgot to soak them overnight, this trick has saved me more times than I care to admit
- The parchment paper overhang is essential for lifting the whole batch out easily, trust me, trying to remove squares directly from the pan is an exercise in frustration