Strawberry Lemon Cashew Cream Bars (Printable Version)

Vibrant layered bars with zesty lemon cashew cream and fresh strawberry topping on a nutty crust.

# What You'll Need:

→ Crust

01 - 1 cup raw almonds
02 - 1 cup pitted Medjool dates
03 - 2 tbsp shredded unsweetened coconut
04 - 1/4 tsp sea salt

→ Cashew Cream

05 - 2 cups raw cashews, soaked in water for 4 hours and drained
06 - 1/3 cup fresh lemon juice (about 2 lemons)
07 - 1/2 cup full-fat coconut milk
08 - 1/2 cup pure maple syrup
09 - 2 tsp finely grated lemon zest
10 - 1/4 cup melted coconut oil
11 - 1 tsp vanilla extract
12 - Pinch of sea salt

→ Strawberry Layer

13 - 1 1/2 cups fresh strawberries, hulled
14 - 2 tbsp pure maple syrup
15 - 1 tbsp lemon juice
16 - 1/2 cup reserved cashew cream

# How To Make:

01 - Line an 8x8-inch baking pan with parchment paper, allowing overhang on all sides for easy removal of the bars later.
02 - Process almonds, dates, coconut, and salt in a food processor until finely chopped and the mixture sticks together when pressed. Press firmly and evenly into the bottom of the prepared pan. Freeze while preparing the filling.
03 - Combine soaked cashews, lemon juice, coconut milk, maple syrup, lemon zest, coconut oil, vanilla, and salt in a high-speed blender. Blend until completely smooth and creamy, scraping down sides as needed. Reserve 1/2 cup for the strawberry layer.
04 - Pour the remaining cashew cream over the crust and smooth the top with a spatula. Return to freezer for 20 minutes to set slightly.
05 - Blend strawberries, maple syrup, lemon juice, and the reserved 1/2 cup cashew cream until completely smooth.
06 - Pour the strawberry mixture over the lemon cashew cream layer and spread evenly.
07 - Freeze for at least 4 hours until completely firm before slicing.
08 - Let bars soften at room temperature for 10-15 minutes before cutting. Wipe knife clean between cuts for neat edges.

# Expert Advice:

01 -
  • The texture is somewhere between cheesecake and fudge, which somehow works better than either alone
  • You can make the whole thing without turning on your oven, even in July
  • They look like you spent hours but actually require almost no active cooking time
02 -
  • If your cashew cream still feels grainy, keep blending because theres no going back from gritty texture
  • The bars need those full four hours in the freezer or youll end up with layers that slide everywhere when you try to cut them
  • Room temperature cutting time is not negotiable unless you want to fight frozen bars with a steak knife
03 -
  • Soak cashews in boiling water for one hour if you forgot to plan ahead, though overnight is still better
  • The parchment paper overhang is your best friend, dont skip it unless you enjoy prying bars out of pans

Go Back