Strawberry Vanilla Cashew Cream Squares (Printable Version)
Oat crumble base, creamy vanilla cashew layer and tangy strawberry topping baked and chilled into sweet squares.
# What You'll Need:
→ Crumble Base & Topping
01 - 1 1/2 cups rolled oats (use certified gluten-free if needed)
02 - 1 cup almond flour
03 - 1/2 cup coconut sugar
04 - 1/2 teaspoon fine sea salt
05 - 1/2 cup coconut oil, melted
06 - 1 teaspoon vanilla extract
→ Strawberry Layer
07 - 2 cups fresh strawberries, hulled and chopped
08 - 2 tablespoons maple syrup
09 - 1 tablespoon fresh lemon juice
10 - 2 teaspoons cornstarch
→ Vanilla Cashew Cream
11 - 1 cup raw cashews, soaked for 4 hours and drained
12 - 1/3 cup coconut cream
13 - 1/4 cup maple syrup
14 - 2 teaspoons vanilla extract
15 - Pinch of fine sea salt
# How To Make:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - In a large bowl, whisk together the rolled oats, almond flour, coconut sugar, and salt. Pour in the melted coconut oil and vanilla extract, stirring until the mixture forms coarse, uneven crumbs.
03 - Transfer roughly two-thirds of the crumble into the prepared pan. Press it down firmly and evenly to create a compact base. Set aside the remaining third for the topping.
04 - Place the chopped strawberries, maple syrup, and lemon juice in a saucepan over medium heat. Cook for 4 to 5 minutes, stirring frequently, until the berries begin to soften and release their juices. Sprinkle in the cornstarch and continue cooking for 1 to 2 minutes until the mixture thickens. Remove from heat and let cool slightly.
05 - Combine the soaked cashews, coconut cream, maple syrup, vanilla extract, and salt in a high-speed blender. Blend on high until completely silky and free of any grainy bits, scraping the sides as needed.
06 - Spread the cashew cream in an even layer over the pressed crumble base. Spoon the strawberry filling over the cream, distributing it evenly. Scatter the reserved crumble mixture across the top.
07 - Bake for 35 to 40 minutes until the top turns golden and the filling bubbles around the edges of the pan.
08 - Let the pan cool completely at room temperature, then refrigerate for at least 2 hours. Use the parchment overhang to lift the block out, then slice into 12 squares.
# Expert Advice:
01 -
- The cashew cream tastes remarkably like traditional vanilla custard but it is entirely plant based and requires no cooking at all.
- You probably have most of the ingredients in your pantry already and the whole thing comes together with just a bowl, a saucepan, and a blender.
02 -
- Do not skip the chilling step because warm squares will fall apart into a delicious but messy pile that refuses to hold its shape.
- Soak the cashews in hot water for one hour if you forgot to do it in advance and it will work almost as well as a four hour cold soak.
03 -
- Use the spoon and level method for measuring almond flour because packing it too densely will make the base dense and heavy instead of crisp and tender.
- A high speed blender makes all the difference for the cashew cream so if yours is not powerful keep blending longer and add a tablespoon of water to help it along.