Strawberry Lemon Cashew Cream Bars (Printable Version)
No-bake chilled bars with almond-date crust, creamy cashew-lemon filling, and a vibrant strawberry topping.
# What You'll Need:
→ Crust
01 - 1 cup raw almonds
02 - 1 cup pitted Medjool dates
03 - 1/2 cup unsweetened shredded coconut
04 - Pinch of sea salt
→ Cashew Lemon Cream
05 - 2 cups raw cashews, soaked in water at least 4 hours and drained
06 - 1/2 cup coconut cream
07 - 1/4 cup fresh lemon juice
08 - 1 tablespoon finely grated lemon zest
09 - 1/3 cup maple syrup
10 - 1 teaspoon pure vanilla extract
11 - Pinch of sea salt
→ Strawberry Layer
12 - 2 cups fresh strawberries, hulled and sliced
13 - 2 tablespoons maple syrup
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon chia seeds
# How To Make:
01 - Line an 8-inch square baking pan with parchment paper, allowing an overhang for easy unmolding.
02 - Combine almonds, dates, shredded coconut, and a pinch of sea salt in a food processor. Blend until the mixture clumps together and presses easily. Firmly press into the base of the prepared pan and freeze while assembling the next layer.
03 - In a high-speed blender, blend soaked cashews, coconut cream, lemon juice, lemon zest, maple syrup, vanilla, and a pinch of sea salt until completely smooth. Spread the mixture evenly over the chilled crust. Return pan to the freezer.
04 - Blend strawberries, maple syrup, and lemon juice until fully smooth. Stir in chia seeds and allow mixture to thicken for 10 minutes.
05 - Evenly spread the thickened strawberry mixture over the cashew lemon cream layer. Freeze the assembled bars for at least 4 hours or until fully set.
06 - Lift set bars from the pan using the parchment paper overhang. Place at room temperature for 10 to 15 minutes to soften before slicing into individual bars.
07 - Store any remaining bars in an airtight container in the freezer for up to 2 weeks.
# Expert Advice:
01 -
- The creamy cashew-lemon filling will have your friends convinced it's real cheesecake—no one suspects it's vegan.
- These bars chill right in your freezer, perfect to pull out for spontaneous celebrations or weekday pick-me-ups.
02 -
- Cutting into bars too soon leaves messy smudges—patience really does pay off here.
- Letting the strawberry-chia layer sit before spreading ensures it won’t run or soak through the cream.
03 -
- Always soak those cashews—the difference in texture is incredible.
- A metal baking pan chills the layers faster and more evenly than glass.