Blueberry Lemon Cashew Cream Bars (Printable Version)
No-bake cashew lemon bars with a blueberry swirl on a nutty crust — vegan, gluten-free, chilled and refreshing.
# What You'll Need:
→ Crust
01 - 1 cup raw almonds
02 - 1 cup Medjool dates, pitted
03 - 1/4 teaspoon sea salt
04 - 1 tablespoon coconut oil, melted
→ Cashew Lemon Cream
05 - 2 cups raw cashews, soaked 4 hours and drained
06 - 1/2 cup coconut cream (thick part from a can)
07 - 1/4 cup fresh lemon juice
08 - 2 tablespoons lemon zest
09 - 1/3 cup pure maple syrup
10 - 1 teaspoon vanilla extract
11 - 1/4 cup coconut oil, melted
12 - Pinch of sea salt
→ Blueberry Swirl
13 - 1 cup fresh or frozen blueberries
14 - 2 tablespoons pure maple syrup
15 - 1 tablespoon lemon juice
# How To Make:
01 - Line an 8x8-inch square baking pan with parchment paper, leaving enough overhang on the sides to lift the bars out easily after setting.
02 - Pulse raw almonds in a food processor until finely ground. Add pitted Medjool dates, sea salt, and melted coconut oil; process until the mixture clumps together when pinched. Transfer to the prepared pan and press firmly into an even, compact layer. Place the pan in the freezer to firm up while preparing the filling.
03 - Combine blueberries, maple syrup, and lemon juice in a small saucepan over medium heat. Stir frequently until the berries burst and the mixture reduces to a thick, jammy consistency, about 5 to 7 minutes. Remove from heat, let cool slightly, then mash or blend into a smooth sauce.
04 - Add the soaked and drained cashews, coconut cream, fresh lemon juice, lemon zest, maple syrup, vanilla extract, melted coconut oil, and a pinch of sea salt to a high-speed blender. Blend on high until completely silky and lump-free, scraping down the sides as needed.
05 - Pour the cashew lemon cream over the chilled crust and use a spatula to spread it into an even layer.
06 - Drop spoonfuls of the blueberry sauce across the surface of the cashew layer. Drag a toothpick or thin knife through the dollops in sweeping motions to create a marbled pattern.
07 - Place the pan in the freezer for at least 4 hours, or until the filling is completely firm to the touch.
08 - Lift the slab from the pan using the parchment overhang. Let it rest at room temperature for about 10 minutes for cleaner slicing, then cut into 12 bars. Serve chilled and store any leftovers in the freezer for up to 2 weeks.
# Expert Advice:
01 -
- The cashew lemon cream layer is so silky and bright that people genuinely will not believe it is dairy free.
- That blueberry swirl looks like you spent hours on presentation, but it takes about six minutes of actual effort.
02 -
- Under soaked cashews will leave grainy lumps in your cream layer and no amount of extra blending will fully fix it, so plan ahead and give them a full four hours.
- If you swirl while the blueberry sauce is still warm, it will melt into the cashew layer and create a muddy purple puddle instead of defined ribbons.
03 -
- Use the thick solid cream from the top of a refrigerated can of full fat coconut milk, not the watery liquid underneath, because that richness is what gives the filling its body.
- A warm knife wiped clean between each cut gives you bakery style edges worthy of any photograph.