Sweet strawberries and creamy cashew butter make the easiest no-bake bars you’ll have all summer.
Let’s just go ahead and add these gluten-free, Paleo-friendly strawberry no-bake lemon bars to the lineup of summer treats that already live in my kitchen. They’ve got all the zippy lemon flavor you expect, plus a dreamy strawberry and cashew combo that takes them into a whole new category of refreshing. They’re the perfect solution when you’re craving something sweet but don’t want to turn on the oven on a sweltering day.
The base is super simple: it’s just dates and roasted cashews blended into a sticky, nutty crust. On top of that, you’ll pile the velvety filling that’s bursting with the brightness of lemon, the richness of cashew butter, and the sweetness of strawberries. The whole thing sets in the fridge for a few hours, and you’re ready to go—no finicky baking required. Perfect for backyard cookouts, dinner guests, or as a simple summer snack, this is an “I guess I’ll just have one more” type of dessert. Be prepared for them to go fast.
A famous fruit combo
Strawberries and lemons are foodie BFFs. These two bright, summery flavors work beautifully together (strawberry lemonade, anyone?), complementing each other in every bite.
Strawberries are super sweet and a touch tart, while lemon is bright and sharp. Put together, these notes all balance each other out, waking up your taste buds with a powerful punch. When you add the rich cashews and dates to the mix, it ties the whole recipe together with creaminess and depth.
How do I store leftovers?
Keep your leftover bars in an airtight container in the fridge. They’ll stay fresh for about 4-5 days, but I find the flavor is best within the first couple of days. If you’d like to keep them longer, you can freeze them: Slice into squares, wrap tightly, and freeze for up to 2 months. Let them thaw in the fridge before serving so the texture stays creamy.
Serving suggestions
Picture the perfect summertime spread. Make some Juicy Grilled Chicken Breast for your main, and while you’ve got the grill on, make some Grilled Zucchini or this BLT Grilled Romaine Wedge Salad With Lemon Vinaigrette on the side. For your cocktail of choice, go with this Strawberry Mojito or an alcohol-free Strawberry Agua Fresca to set the stage for your gorgeous dessert bars.
Ingredients
For The Crust:
- 2/3 cup roasted cashews
- 1/2 cup dates roughly chopped and loosely packed
- 1/2 teaspoon water
For The Topping:
- 1 cup roasted cashews soaked in water overnight
- 1 cup cashew butter
- 1/2 cup + 2 tablespoons fresh lemon juice
- 5 tablespoons honey or agave
- 1 tablespoon + 1 teaspoon lemon zest tightly packed
- Pinch of sea salt
- 1 cup strawberries thinly sliced
Instructions
- Line an 8×8-inch pan with parchment paper, leaving an overhang to use as a handle.
- Make the crust. Place the cashews into a large food processor and pulse until broken down and crumbled. Add the dates and pulse until combined and the mixture begins to form a crumbly dough. With the food processor running, stream in the water until well mixed.
- Press the crust firmly into the bottom of the prepared pan. You need to press it into a very thin layer. Place into the freezer while you make the topping.
- Make the topping. Drain the cashews and place them into a high-powered blender. Add all the remaining ingredients, except the strawberries, and blend until smooth and creamy, stopping to scrape down the sides as necessary.
- Pour topping over the crust and smooth it out. Top with the sliced strawberries and freeze until firm, about 4-6 hours.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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