Strawberry Almond Cashew Cream Bars (Printable Version)
No-bake vegan bars with an almond crust, creamy cashew layer, and bright strawberry chia topping.
# What You'll Need:
→ Almond Base
01 - 1 cup raw almonds
02 - 1/2 cup rolled oats (use certified gluten-free if required)
03 - 1/4 cup shredded coconut
04 - 2 tablespoons maple syrup
05 - 2 tablespoons coconut oil, melted
06 - Pinch sea salt
→ Cashew Cream Layer
07 - 1 1/2 cups raw cashews (soaked in hot water for 2 hours, then drained)
08 - 1/3 cup coconut cream
09 - 1/3 cup maple syrup
10 - 1/4 cup coconut oil, melted
11 - 2 tablespoons lemon juice
12 - 1 teaspoon vanilla extract
13 - Pinch salt
→ Strawberry Topping
14 - 1 1/2 cups fresh strawberries, hulled and sliced
15 - 2 tablespoons maple syrup
16 - 1 tablespoon lemon juice
17 - 1 tablespoon chia seeds
# How To Make:
01 - Line an 8x8 inch (20x20 cm) baking pan with parchment paper.
02 - In a food processor, combine almonds, oats, shredded coconut, and sea salt. Process until finely ground. Add maple syrup and melted coconut oil, and pulse until the mixture holds together when pressed. Evenly press the mixture into the base of the prepared pan. Refrigerate while preparing the next layer.
03 - In a high-speed blender, blend the soaked cashews, coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla extract, and salt until smooth and creamy. Pour the cashew cream evenly over the chilled almond base and smooth the top.
04 - In a blender, puree fresh strawberries, maple syrup, and lemon juice until smooth. Stir in the chia seeds and let stand for 10 minutes to allow the mixture to thicken slightly.
05 - Spread the strawberry mixture evenly over the cashew cream layer.
06 - Transfer the assembled bars to the freezer and freeze for at least 3 hours, until fully set.
07 - Remove the set bars from the pan using the parchment paper. Slice into 12 equal pieces and allow to rest at room temperature for 10 to 15 minutes before serving.
# Expert Advice:
01 -
- When you pull out a chilled tray and slice through those vivid, creamy layers, it feels like uncovering a secret treat nobody expects to be vegan or gluten-free.
- The combination of creamy cashews and fresh strawberries wins over even my most skeptical friends—plus, you never have to turn on the oven.
02 -
- Once I tried skipping parchment, and spent a good chunk of time coaxing out bars with a butter knife—never again.
- Letting the strawberry chia layer rest before pouring really does make for clean, defined layers (a rushed batch will swirl and sink instead).
03 -
- Don’t rush the soaking of cashews—it’s the foundation for an ultra-creamy filling.
- A hot, sharp knife makes slicing through frozen bars satisfying and neat, especially if you rinse it between cuts.