Strawberry Vanilla Cashew Cream Bars (Printable Version)

Creamy cashew-vanilla layered bars with fresh strawberry topping and nutty base. A refreshing no-bake treat perfect for warm weather.

# What You'll Need:

→ Base

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

→ Cashew Cream Layer

05 - 1 1/2 cups raw cashews, soaked 4 hours and drained
06 - 1/4 cup coconut cream
07 - 1/4 cup pure maple syrup
08 - 2 tbsp melted coconut oil
09 - 1 tbsp fresh lemon juice
10 - 2 tsp pure vanilla extract
11 - Pinch of sea salt

→ Strawberry Layer

12 - 1 1/2 cups fresh strawberries, hulled
13 - 2 tbsp pure maple syrup
14 - 1 tsp lemon juice
15 - 1 tbsp chia seeds

# How To Make:

01 - Line an 8-inch square pan with parchment paper, leaving overhang on all sides for easy removal later.
02 - Combine almonds, pitted dates, shredded coconut, and sea salt in a food processor. Pulse until the mixture forms a sticky, crumbly dough that holds together when pressed. Transfer the mixture to the prepared pan and press firmly into an even layer across the bottom.
03 - Place soaked and drained cashews, coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla extract, and salt in a blender. Blend on high speed until completely smooth and creamy, scraping down the sides as needed. Pour this mixture evenly over the nut base.
04 - Blend fresh strawberries, maple syrup, and lemon juice until completely smooth. For a thicker consistency, add chia seeds and blend briefly. Let the mixture sit for about 10 minutes to allow the chia seeds to thicken the layer. Pour evenly over the cashew cream layer.
05 - Transfer the pan to the freezer and chill for at least 3 hours, or until completely firm and set. The bars should hold their shape well when cut.
06 - Remove the bars from the pan using the parchment paper overhang. Let sit at room temperature for about 10 minutes to soften slightly. Use a sharp knife to slice into 12 even bars. Serve immediately or return to freezer for storage.

# Expert Advice:

01 -
  • The contrast between the nutty, salty crust and that silky vanilla cashew cream is absolutely addictive
  • You can make them entirely ahead of time and pull them out right before guests arrive
  • They manage to feel indulgent while being completely dairy-free and naturally sweetened
02 -
  • Impatient freezing leads to messy bars, so give them the full 3 hours to set completely before slicing
  • Room temperature cashew cream melts surprisingly fast, so work quickly once you take the pan out of the freezer
  • A hot knife dipped in hot water between cuts gives you the cleanest, most professional-looking slices
03 -
  • Roasting the almonds for 5 minutes before processing the crust adds an incredible depth of flavor
  • Adding a tiny pinch of turmeric to the cashew cream gives it a warmer, more golden color
  • If your strawberries arent very sweet, taste the puree and add another teaspoon of maple syrup before layering

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