These healthy no bake bars are made of berry cashew cream, layered and then frozen! They’re an easy, paleo and vegan friendly dessert for the fourth of July!
Have you ever been waiting for something SO LONG and then that day finally comes…
AND YOU’RE SO PUMPED THAT IT IS FINALLY THAT DAY?
Today is that day. The day that I get to share these crazy-addicting, ULTRA creamy, perfectly fruity little bars of red, white and blue prettiness with your healthy-dessert-loving souls.
I’m not even over exaggerating the love that I have for these cashew cream bars. They give my heart a major case of fuzzy feelings.
And my belly a DOUBLY MAJOR case of YUMMY feelings.
So, question for you: do you know how HARD it is to come up with new and exciting red, white and blue desserts to make your holiday-themed-food-loving-selves happy? ESPECIALLY without the help of weird food things like food dye?
Popsicles? We’ve red white and blue dairy free paleo banana pudding pops and strawberry coconut popsicles already.
Cupcakes? Everyone’s done that! Trifle? YEP, Pinterest also agreed on the “everyone’s done that factor.” Paleo poke cake? Even I have done that!
Maybe something red with beets? BUT, beets in desserts still weird me out. You too? Phew.
I pretty much thought I maxed my Patriotic (says the non-American) creative mind abilities out on those red white and blue vegan banana ice cream bars and lemon honey semifreddo recipe.
#foodbloggerproblems.
UNTILLLLLLLLLLLLL. The remembrance (apparently that’s a real word according to spell check?) of gluten free carrot cake vegan cheesecake entered my brain. WHERE cashew cream sauce blended with VEGETABLES (say what!?) and it turned out, like, RLY RLY yummy on my taste buds.
The obvious part of my brain figured that fruit would MOST DEFINITELY taste better than vegetables. So, ONWARD I went into the land of cashew cream + sweet, juicy berries + food processers = hopefully tasty creations.
And, my peeps, tasty creations are FO SHO’ the answer to the above food/math equation.
Side note: why was math not taught like that in High school? I would have done so much better.
Are you getting tired of the date/nut crust that has been lurking underneath ALL of the frozen dessert recipes (hi no-bake chocolate tart!) that we’ve been munchin’ on lately? They’re just so EZ. And so DELICIOUS and all around PERFECT. You know what they say right? If it’s not yucky, don’t fix it.
Or something to that effect. You understand
So. We’re doin’ THAT crust dance again. And it’s still just as fun and magically awesome as the first time. I pinky-promise.
But, more importantly, THOSE LAYERS THOUGH.
Do you see each thin, creamy, rich layer that is appropriately and strategically planned to have the optimum berry to cashew cream ratio to create sweet-juicy-taste PLUS super-pretty-color that is gonna make completing all your patriotic-food-creating goals a thing that happens in your real life? I am obsessed with them.
Also currently obsessed with the fact that these little frozen bars of pure food love look, like, SUPER impressive and hard and stuff but, PSYCH, they are WAYYYY EASY.
Like, press a button on a blender and pour stuff into a pan kinda easy.
Like, the hardest part is waiting for them to chill kinda easy.
Like, go down WAY TOO EASY so you might eat 6…AT ONCE…kinda easy.
Hypothetically speaking of course. I have no actual knowledge that this is the case.
But, I might be lying.

Ingredients
For the crust:
- 2/3 Cup Roasted Cashews * 93g
- 1/2 Cup Roughly chopped dates loosely packed (70g)
For the layers:
- 2 Cups Roasted Cashews soaked in water overnight (250g)
- 1/2 Cup Unsweetened vanilla almond milk
- 1/4 Cup Honey agave for vegan version
- 1 tsp Raw vanilla extract
- Pinch of salt
- 1 Cup Strawberries roughly chopped (140g)
- 1/2 Cup Blueberries 70g
Instructions
- Place the cashews (for the crust) into a large food processor and pulse until broken down and crumble. Add in the dates and pulse until combined and the mixture begins to form a crumble dough.
- Press the crust firmly into the bottom of a parchment lined 8x8 inch pan. You need to press it very thin, so really use your muscle and work it in there. Place into the freezer while you make the cream.
- Drain the soaked cashews and place them, along with the almond milk, honey, vanilla and a pinch of salt, into a large, high-powered blender.
- Blend until smooth and creamy, scraping down the sides as necessary. Transfer to a large liquid measuring cup. You should have 2 cups of cream.
- Place 1/2 cup of the cream into a SMALL food processor (mine is 3 cups) along with the strawberries.** Blend until smooth and creamy.
- Scrape the cream over the crust and spread out evenly. Place into the refrigerator just until the top feels set, about 45 minutes to an hour.
- Spread 1 Cup of the cashew cream on top of the strawberry layer and place back into the freezer until the top feels set, another 45 minutes to an hour.
- Finally, place the remaining 1/2 cup of cashew cream into the small food processor with the blueberries *** and blend until smooth and creamy.
- Spread the final layer on top and freeze until completely firm and set, about 3 hours to overnight.
- Once frozen, remove from the pan, slice into squares and DEVOUR.
Tips & Notes:
**I tried to do this in the blender, but it was too small of a batch to get creamy.
*** Do not make the fruit layers in advance as the pectin in the fruit causes the cashew to gel-ify if you do this. Make them just as you're ready to spread them.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 5 POINTS+: 4. OLD POINTS: 5
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 
Want more no-bake vegan desserts?
Coconut Raw Cheesecakes with Chocolate Peanut Frosting
Salted Almond Joy No Bake Bars
Raw Vegan Tart with Chocolate and Pistachios
No-bake vegan desserts from around the web:
No-Bake Vegan Cherry Cheesecake Bars – Meaningful Eats
Mixed Berry & Whipped Coconut Cream Pie – A Saucy Kitchen
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Megan @ Skinny Fitalicious says
These are seriously genius girlfriend! I love a good cashew base and mixing with berries is spot on.
Taylor Kiser says
Thank you so much chica! xoxo
Kathleen O'Grady says
Thanks for another great recipe! It is so hard to find good dessert recipes that don’t have sugar and a tons of other junk in them. Love your blog!!
Taylor Kiser says
You are so welcome! I am so happy you like the recipe and blog – I am so happy to have you! Thank you!
Alanna says
These are perfect and stunning!
Taylor Kiser says
Thank you!
naomi says
So good and LOVE that it’s all natural – no food coloring.
Taylor Kiser says
Yep! 🙂 Thank you!
Brandon says
Such a fun and colorful dessert! I’m sure these would be a hit at my next barbecue.
Camille says
I love how the color turned out. Looks berry delicious. and its a no bake recipe too!
Taylor Kiser says
Haha I love “berry delicious” Thanks Camille!
Summer says
These look so pretty! And no doubt are delicious. Is there any advantage to using roasted cashews as opposed to raw? Or is that just personal preference? In any case, love these and they are definitely on my ‘to make’ list. Have a wonderful day~ 🙂
Taylor Kiser says
Honestly, I think that they taste WAY better if you roast the cashews first. Raw cashews really don’t give it that flavor punch that it needs! And thank you – I hope you love them! 🙂
Ashley says
This is literally my favourite treat EVER that I’ve made!!! How you came up with this is amazing!!! I could eat these each and every day – thank you Taylpr for creating this!????
Taylor Kiser says
AHHHHHHHHH You just made my whole WEEK Ashley!! Thank you!!!
Lol, it came to be me late at night when I was TRYING to sleep…like all good ideas 😉 So happy you love!!
ACG says
These bars look so cute and yummy!
Again, it is healthy and i am sure it is delicious.
I have few questions for the recipes before i try making it.
1. Do you know if frozen berries will work?
2. Do you have to keep it frozen the whole time after it is set for 3 hours or overnight?
Thanks!!
i can’t wait to try these if i can use frozen berries yay!!
Taylor Kiser says
Thank you so much!
1. I THINK SO, but I can’t tell you for sure as I haven’t tested it!
2. Yes you do have to keep it frozen!
I hope you love them!!
ACG says
Thank you Taylor! I will definitely try and let you know. As i just realized i only have mixed berries now, so I can’t get the three layers cuteness! hehe i will wait until i get the berries separated then I will let you know whether the frozen ones will work. Thank you again!
Taylor Kiser says
Haha, oh no! It’s ALL about the cuteness 😉 Hope you love!!
Jelena says
Hi, we dont have frash strawberrys know in my country, can I use the frozen ones?
Love your blog 🙂
Taylor Kiser says
Thanks for the kind words! I THINK you can! However, I don’t want to say 100% yes as have no tried it with them! Let me know if you try! 🙂