Strawberry Vanilla Cashew Cream Bars (Printable Version)
Luscious layered bars with nutty crumble, creamy cashew filling, and vibrant strawberry compote.
# What You'll Need:
→ Crumble Base & Topping
01 - 1 1/2 cups rolled oats
02 - 1 cup almond flour
03 - 1/2 cup chopped raw cashews
04 - 1/2 cup coconut sugar
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon salt
07 - 1/2 cup coconut oil, melted
→ Strawberry Layer
08 - 2 cups fresh strawberries, hulled and chopped
09 - 2 tablespoons maple syrup
10 - 1 tablespoon lemon juice
11 - 1 tablespoon cornstarch
→ Vanilla Cashew Cream
12 - 1 1/4 cups raw cashews, soaked and drained
13 - 1/3 cup coconut cream
14 - 1/4 cup maple syrup
15 - 1 tablespoon lemon juice
16 - 2 teaspoons vanilla extract
17 - Pinch of salt
# How To Make:
01 - Preheat oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, allowing overhang for easy removal.
02 - In a large bowl, combine rolled oats, almond flour, chopped cashews, coconut sugar, cinnamon, and salt. Pour in melted coconut oil and stir until a crumbly dough forms.
03 - Reserve 3/4 cup of the mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared pan to create an even layer.
04 - Bake the base for 10 minutes. Remove from oven and set aside.
05 - Combine strawberries, maple syrup, lemon juice, and cornstarch in a saucepan over medium heat. Cook, stirring frequently, until strawberries break down and the sauce thickens, approximately 5-7 minutes. Allow to cool slightly.
06 - Blend soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and salt in a high-speed blender until completely smooth and creamy.
07 - Spread the cashew cream evenly over the baked crust. Gently top with the cooled strawberry mixture.
08 - Sprinkle the reserved crumble mixture evenly over the strawberry layer.
09 - Bake for 25 minutes, or until the crumble is golden brown and the center is set.
10 - Cool completely in the pan. Refrigerate for at least 2 hours to set before slicing into bars.
# Expert Advice:
01 -
- The contrast of the tart berry layer against the sweet, nutty cream is absolutely addictive.
- They look impressive but come together without any fancy pastry techniques.
02 -
- Make sure the cashews are soaked for a full hour; otherwise, the cream layer will have a gritty texture.
- Letting the bars chill completely is the hardest part but absolutely necessary for clean cuts.
03 -
- Warm your knife under hot water and dry it off between slices for the cleanest edges.
- Use the parchment paper overhang to lift the whole block out of the pan before cutting.