Strawberry Vanilla Cashew Crumble Bars (Printable Version)
Layered bars featuring oat crumble, vanilla cashew cream, and sweet strawberry compote.
# What You'll Need:
→ Oat 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 salt
06 - 1/2 cup unsalted butter, melted (or plant-based butter for dairy-free)
07 - 1 teaspoon vanilla extract
→ Strawberry Compote
08 - 2 cups fresh strawberries, hulled and diced
09 - 1/4 cup granulated sugar
10 - 1 tablespoon lemon juice
11 - 1 tablespoon cornstarch
→ Vanilla Cashew Cream
12 - 1 cup raw cashews, soaked 4 hours or overnight, drained
13 - 1/3 cup coconut cream (thick part from a can)
14 - 1/4 cup maple syrup
15 - 2 tablespoons lemon juice
16 - 1 tablespoon coconut oil, melted
17 - 1 teaspoon vanilla extract
18 - Pinch of salt
# How To Make:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large bowl, combine the rolled oats, flour, brown sugar, baking powder, and salt. Pour in the melted butter and vanilla extract, stirring until a crumbly dough forms. Firmly press two-thirds of the mixture into the bottom of the prepared pan to create an even, compact base layer. Set aside the remaining crumble for the topping.
03 - Combine the diced strawberries, granulated sugar, and lemon juice in a saucepan over medium heat. Cook, stirring frequently, until the berries soften and release their juices, about 5 minutes. Sprinkle in the cornstarch and continue cooking for 1 to 2 minutes until the mixture thickens. Remove from heat and let cool slightly.
04 - Add the soaked and drained cashews, coconut cream, maple syrup, lemon juice, melted coconut oil, vanilla extract, and a pinch of salt to a high-speed blender. Blend until silky smooth, scraping down the sides as needed, about 1 to 2 minutes.
05 - Spread the vanilla cashew cream evenly over the pressed oat crumble base. Spoon the slightly cooled strawberry compote over the cream layer, then lightly swirl with a knife for a marbled effect. Sprinkle the remaining crumble mixture evenly across the top.
06 - Bake for 30 to 35 minutes until the top is golden brown and the filling is set. Cool completely in the pan, then refrigerate for at least 1 hour before slicing.
07 - Lift the slab out of the pan using the parchment overhang. Cut into 12 even bars and serve chilled or at room temperature.
# Expert Advice:
01 -
- The cashew cream tastes rich and indulgent but is entirely dairy free, which surprises everyone who tries it.
- That buttery oat crumble on top and bottom gives you the most satisfying texture contrast with every single bite.
- You can prep the three components in stages without feeling rushed or overwhelmed.
- They slice beautifully and look stunning on a plate, making them perfect for sharing with guests.
02 -
- Do not skip the soaking step for cashews because unsoaked cashews will leave gritty lumps no matter how long you blend them.
- The bars must chill for a full hour or the layers will slide apart when you try to cut them, which I learned the messy way.
- Frozen strawberries work in a pinch but thaw and drain them first or the compote turns too watery.
03 -
- Chill your can of coconut cream in the refrigerator overnight so the thick cream separates from the water, making it easy to scoop out only the solid part.
- Press the crumble base down really firmly using the back of a measuring cup, because a loose base will fall apart when you lift the bars out.