Raspberry Vanilla Cashew Squares (Printable Version)
Dairy-free oat crumble squares layered with raspberry jam and silky vanilla cashew cream.
# What You'll Need:
→ Crumble Base & Topping
01 - 1 1/2 cups rolled oats
02 - 1 cup all-purpose flour
03 - 1/2 cup light brown sugar
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon fine sea salt
06 - 1/2 cup coconut oil, melted (or vegan butter)
07 - 1 teaspoon vanilla extract
→ Raspberry Layer
08 - 1 1/4 cups raspberry jam, preferably seedless
09 - 1 cup fresh or frozen raspberries
→ Vanilla Cashew Cream
10 - 1 cup raw cashews, soaked 4 hours and drained
11 - 1/3 cup coconut cream (thick part from a can of full-fat coconut milk)
12 - 1/4 cup maple syrup
13 - 2 tablespoons lemon juice
14 - 1 tablespoon vanilla extract
15 - Pinch of salt
# How To Make:
01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a large bowl, whisk together the rolled oats, all-purpose flour, light brown sugar, baking powder, and fine sea salt. Pour in the melted coconut oil and vanilla extract, stirring until the mixture becomes crumbly and evenly moistened.
03 - Press approximately two-thirds of the crumble mixture firmly into the bottom of the prepared pan, creating a compact and even base layer.
04 - Bake the base for 12 minutes, or until lightly golden around the edges. Remove from the oven and set aside to cool slightly.
05 - In a high-speed blender, combine the soaked and drained cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of salt. Blend on high until completely smooth and silky, scraping down the sides as needed.
06 - Pour the vanilla cashew cream over the partially baked base and spread it into an even layer using a spatula.
07 - In a small bowl, gently mash the raspberries with a fork, then fold in the raspberry jam until combined. Spoon the mixture over the cashew cream layer and spread gently to cover evenly.
08 - Sprinkle the remaining crumble mixture evenly over the raspberry layer, allowing some of the filling to peek through for a rustic appearance.
09 - Bake for 22 to 25 minutes, or until the top crumble is golden brown and the filling is bubbling gently at the edges.
10 - Allow the pan to cool completely at room temperature, then refrigerate for at least 2 hours. Use the parchment overhang to lift the slab out of the pan and slice into 16 even squares.
# Expert Advice:
01 -
- The cashew cream tastes genuinely richer than dairy cream, and no one will guess these are vegan unless you tell them.
- They slice into beautiful neat squares that look like they came from a bakery, making them perfect for gifting or potlucks.
02 -
- Under soaked cashews will leave gritty flecks in your cream layer that no amount of extra blending can fix.
- Skipping the chilling step guarantees a crumbly mess when you try to slice, so plan ahead and refrigerate.
03 -
- Toast the oats in a dry skillet for five minutes before mixing the crumble for a deeper, nuttier flavor that elevates the entire dessert.
- Chill the can of coconut milk overnight so the cream separates cleanly from the water, giving you the thickest possible cashew filling.