Strawberry Cashew Cream Crumble Bars (Printable Version)
Buttery oat crumble layered with cashew-vanilla cream and jammy strawberry compote—chilled bars with clean slices.
# 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, packed
04 - 1/2 teaspoon fine sea salt
05 - 1/2 teaspoon ground cinnamon
06 - 1/2 cup coconut oil, melted
07 - 1 teaspoon pure vanilla extract
→ Strawberry Compote Layer
08 - 2 cups fresh strawberries, hulled and diced
09 - 2 tablespoons granulated sugar
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon cornstarch
→ Cashew Vanilla Cream
12 - 1 1/4 cups raw cashews, soaked at least 4 hours and drained
13 - 1/3 cup full-fat canned coconut milk
14 - 3 tablespoons pure maple syrup
15 - 2 teaspoons pure vanilla extract
16 - 1 tablespoon fresh lemon juice
17 - Pinch fine sea salt
# How To Make:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large bowl, combine rolled oats, flour, brown sugar, sea salt, and cinnamon. Pour in melted coconut oil and vanilla extract, stirring until a uniform crumbly dough forms.
03 - Reserve 3/4 cup of the crumble mixture for the topping. Transfer the remaining mixture to the prepared pan and press firmly into an even, compact layer across the bottom.
04 - Bake the crust for 12 minutes until lightly set. Remove from the oven and let cool slightly.
05 - While the base bakes, combine diced strawberries, granulated sugar, lemon juice, and cornstarch in a saucepan over medium heat. Cook, stirring frequently, until the mixture thickens to a jammy consistency, 5 to 7 minutes. Remove from heat and let cool slightly.
06 - Place soaked and drained cashews, coconut milk, maple syrup, vanilla extract, lemon juice, and a pinch of salt into a high-speed blender. Blend on high until completely silky and smooth, scraping down the sides as needed.
07 - Spread the cashew vanilla cream in an even layer over the par-baked crust. Spoon the strawberry compote over the cream and gently swirl with a spatula or knife for a marbled effect. Sprinkle the reserved crumble mixture evenly across the top.
08 - Return the pan to the oven and bake for 25 to 28 minutes, until the crumble topping is golden brown and the filling appears set.
09 - Cool completely in the pan at room temperature, then refrigerate for at least 2 hours. Use the parchment overhang to lift the slab out, then slice into 12 even bars for clean edges.
# Expert Advice:
01 -
- Three distinct layers that look like they took all day but come together in about an hour.
- The cashew cream is so velvety that even my dairy loving uncle could not tell it was plant based.
02 -
- Skipping the chill time will give you bars that fall apart into a delicious but messy pile.
- Soaked cashews blend dramatically smoother than unsoaked ones so plan ahead for that step.
03 -
- If you want perfectly straight bar edges, score the top lightly with a knife while still warm then cut fully once chilled.
- To make this nut free, swap the cashews for an equal amount of soaked sunflower seeds and adjust lemon juice to taste.