Just wanted to let you know that this creamy-dreamy, colorful dessert is sponsored by my friends over at Silk!
These vegan Superfood Berry Cashew Cream No Bake Bars are naturally colored with fruit and vegetables! They’re so creamy you’ll never know they’re healthy and dairy free!
Smiling eyeballs. It’s what’s going to happen to you today.
I mean, doesn’t pretty, colorful food just make you HAPPY? You just can’t be a sad, dark-cloud human being when your peepers are peepin’ these TRIPLE-layers of soft pink! Green! Purple!
This is the reason that I love Easter treats. SO MUCH PASTEL COLOR PRETTINESS.
It’s also the reason that I MEGA ❤ these icy-cool, sweet and MAJORLY creamy little bars that boast 3 LAYERS of velvety-smooth, fruit-flavored AND colored RICH, LUSCIOUS cashew cream that is hugged by a chewy-but-crunchy layer of cashew & date crust NIRVANA.
You guys remember the berry cashew cream no bake bars and mint chocolate cashew cream no bake bars. Cashew cream + yummy crust + NO BAKING = happiness in your mouth.
BUTBUTBUT, you know what those other 2 bars lacked that THESE bars of pure and utter vibrant-happy-food-PERFECTION are packing?
P-R-O-T-E-I-N.
And all the people who want yummy plant-based food, but also want big, strong muscles of the world REJOICED.
[clickToTweet tweet=”Add some superfoods to #Easter dessert with these #Vegan Berry Cashew Cream Bars! @LoveMySilk” quote=”Add some superfoods to #Easter dessert with these #Vegan Berry Cashew Cream Bars! @LoveMySilk” theme=”style2″]To make our cashew friends go from hard-n-crunchy to smooth-n-creamy, I used Silk’s Vanilla Protein Nutmilk. You guys. In ONE glass of this slurpable yumminess, you will find 10 GRAMS of pea protein, 50% less sugar than dairy milk, 50% MORE calcium than dairy milk ANDDDD no weird colors or general weird nasties.
But what there is? A MEGA dose of ridiculously smooth, creamy vanilla flavor and a milk so THICK that it’s even super-fab straight up in a CUP.
Orrrrrr swirled into a triple decker of fruity fresh, icy-cool bars that are going to make your taste buds go WHOA.
“Whoa” in the sense that you thought that Easter had to be full of colorful candy with SUPER questionable ingredients to be delicious and festive but – WHOA – natural fruit coloring and ZERO refined sugar SWOOPS in and steals the holiday SHOW.
With PROTEIN.
I know you guys are alllll about the high protein recipes. And, in dessert form?
It can be a REAL TRU LIFE THING that happens in your, well, REAL TRU LIFE.
Let’s just address the elephant in the room for a second, because I already know what your brain is focusing on.
You’re cool with the strawberry layer. You’re cool with the strawberry AND blueberry layer. And, your super cool with sweet, chewy dates mish-mashing with crispy-crunchy cashews to make the ultimate of easy, 2-ingredient crusts that your face has ever tasted.
BUT SPINACH IN CASHEW CREAM? You’re questioning my life choices.
You questioning people of interwebz, do you not remember the mint chocolate green smoothie recipe? If KALE can taste good in a smoothie, then spinach can DEFINITELY taste RLY RLY good in cashew cream.
Spoiler alert: you don’t taste any spinach. Like, AT ALL.
It’s just hanging out there being a super-stealthy, superfood health ninja and making your inner-glowing goddess come out as your taste buds tingly through each creamy layer of festive-food BLISS.
Questionably-colored jelly beans, you’ve been replaced.
A fresh-n-fruity triple threat of chewy, crunchy, SMOOTH texture goodness is coming to an Easter NEAR YOU.
Liiiike, inside your mouth.
Superfood Berry Cashew Cream No Bake Bars
These vegan no bake bars are naturally colored with fruit and vegetables! They're so creamy you'll never know they're healthy, dairy free and gluten free! Perfect for Easter!
Total time does not include chilling
Ingredients
For the crust:
- 2/3 Cup Raw cashews (93g)
- 1/2 Cup Roughly chopped dates, loosely packed (70g)
- 1/2 tsp Water
For the bars:
- 2 Cups Raw cashews, soaked in water overnight (270g)
- 1/2 Cup Vanilla Silk Protein Nutmilk
- 6 Tbsp Agave
- Pinch of salt
- 2 Cups Strawberries, roughly chopped and divided (280g)
- 1/2 Cup Fresh spinach, tightly packed
- 3 Tbsp Blueberries (27g)
Instructions
To make the crust:
Line the bottom of and 8x8 inch pan with parchment paper, leaving an overhang to use as a handle.
Place the cashews (for the crust) into a large food processor and pulse until broken down and crumbly. Add in the dates and pulse until combined and the mixture begins to form a crumbly dough.
Pour the crust into the bottom of the prepared pan, adding the water to help it stick together. Press FIRMLY into the 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.
To make the layers:
Drain the soaked cashews and place them, along with the nutmilk, agave 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 about 2 1/2 cups of cream.
Place just over 3/4 cup (or 1/3 of the total amount) of the cream into a SMALL food processor (mine is 3 cups) along with 1 cup of the strawberries, reserving the rest for later* Blend until smooth and creamy, stopping to scrape the sides down as needed.
Pour the cream over the crust and spread out evenly. Place into the freezer just until the top feels set, about 45 minutes to an hour.
Once set, add another just over 3/4 cup of the cream to the small food processor, along with the spinach**. Blend until smooth and creamy, stopping to scrape the sides down as needed. Pour over the strawberry layer and spread out gently. Place into the freezer just until the top feels set, about 45 minutes to an hour.
Finally, pour all the remaining cashew cream (should be just over 3/4 cup) into the small food processor again, adding the remaining strawberries and the blueberries. Blend until smooth and creamy, stopping to scrape the sides down as needed. Pour over the spinach and spread out gently.
Cover the pan with tinfoil and freeze until completely firm and set, about 4 hours to overnight.
Slice into bars and DEVOUR! ***
Recipe Notes
*I tried to do this in the blender, but it was too small of a batch to get creamy.
**Do not make the 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.
***Bars are best if you slice them and let them sit at room temperature for 5 minutes or so, to soften a little bit.
DID YOU MAKE THIS RECIPE?
If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfitThis is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Facebook / Pinterest / Twitter /Instagram
WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 7 POINTS+: 5. OLD POINTS: 4
(for 1 bar)
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
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Izzy | pinch of delight says
March 29, 2017 at 4:07 amWOW these look so pretty and colourful – not to mention delicious!
– Izzy x
Taylor Kiser says
March 29, 2017 at 6:19 amThank you Izzy!
Brian @ A Thought For Food says
March 29, 2017 at 6:40 amLook at those colors! So pretty!
Taylor Kiser says
March 29, 2017 at 3:01 pmThank you Brian!!
h says
March 29, 2017 at 7:05 amwow! these are just so darn pretty, and your perfectly cut squares get me every time
Taylor Kiser says
March 29, 2017 at 3:01 pmWHAT. I think they are SOOOO not perfect!! But thank you!
Lauren @ Climbing Grier Mountain says
March 29, 2017 at 7:32 amI can’t even begin to tell you how gorgeous bars are!! I want to gobble them all up!
Taylor Kiser says
March 29, 2017 at 3:00 pmThanks Lauren!
Sarah says
March 29, 2017 at 7:47 amThese look so magical, I love it! I’m still trying to track down that milk but haven’t found it yet. I had hoped to check it out at Expo but being sick and then only getting in a few hours I missed so much, including this.
Taylor Kiser says
March 29, 2017 at 3:00 pmOh no! I find my at Fred Meyers- not sure if you have that?
Jennie @onesweetmess says
March 29, 2017 at 8:49 amPretty food totally makes me happy. I mean, we’re talking a gorgeous shade of purple here. These look and sound amazing.
Taylor Kiser says
March 29, 2017 at 3:00 pmThanks Jennie! Yay for pretty food!
Paul says
March 29, 2017 at 9:35 amWowser, these look amazing! So colourful. I’ve never had that kind of milk before, I must try it.
Taylor Kiser says
March 29, 2017 at 3:00 pmYou gotta try it – it’s so good Paul!
Megan @ Skinny Fitalicious says
March 29, 2017 at 11:19 amThese are seriously too pretty to eat!
Taylor Kiser says
March 29, 2017 at 2:59 pmHaha Thanks Megan!
Jessica @Nutritioulicious says
March 29, 2017 at 12:13 pmThese look like they were made for Spring! So bright and cheery!
Taylor Kiser says
March 29, 2017 at 2:59 pmThanks Jessica!
Kerri Olkjer says
March 29, 2017 at 6:23 pmThese look AMAZING!!! Pinning so I can make them for Easter. My kids are going to love them.
Taylor Kiser says
March 30, 2017 at 1:54 pmWoo hoo! I hope you love them Kerri!
Casey the College Celiac says
March 29, 2017 at 7:31 pmSpinach and blueberries and cashews? A combo that looks just insane enough to blow my mind and taste buds away! YUM! 😉
Shashi at Savory Spin says
March 30, 2017 at 2:56 amThese look gorgeous! I made a cashew “cheese-cake” a few summers ago for the fourth of July very similar to these – and having those layers set was super hard so much admiration for your super thin layers, lady!
Taylor Kiser says
March 30, 2017 at 1:36 pmThank you so much!! It’s worth the effort
Carolyn says
March 30, 2017 at 6:23 amThese are so cool, I love all the layers. And I had no idea Silk had protein milk like that!
Taylor Kiser says
March 30, 2017 at 1:36 pmIt’s so good! Thanks Carolyn!
Julie @ Running in a Skirt says
March 30, 2017 at 9:24 amOh my goodness!!! These are amazing! You have THE best ideas ever!
Taylor Kiser says
March 30, 2017 at 1:35 pmYou are too sweet! Thanks!
Matt says
March 30, 2017 at 10:20 amLove he colors, ingredients, everything. And I could easily eat them all.
Taylor Kiser says
March 30, 2017 at 1:35 pmThanks Matt!
Jennifer @ Show Me the Yummy says
March 30, 2017 at 11:19 amSERIOUSLY the prettiest 🙂
Taylor Kiser says
March 30, 2017 at 1:35 pmThank you!!
Laura says
March 30, 2017 at 1:35 pmYES! These bars definitely make me super happy! I love how naturally beautiful they are! The perfect way to celebrate Easter!
Taylor Kiser says
March 30, 2017 at 1:53 pmThank you Laura!
amanda -runtothefinish says
March 30, 2017 at 3:10 pmYou had me at super food, but this is way cooler than I imagined! I can see so many varieties here, but first Easter!
Taylor Kiser says
March 30, 2017 at 4:21 pmThanks Amanda!
Liz says
March 30, 2017 at 5:13 pmLove that you snuck in spinach! Such a fun, spring recipe that everyone can enjoy!
Taylor Kiser says
March 31, 2017 at 11:54 amThanks Liz!
Liz @ The Lemon Bowl says
March 31, 2017 at 4:49 amThese are too cute!!! How fun!
Taylor Kiser says
March 31, 2017 at 11:54 amThanks Liz!
Kristina @ Love & Zest says
March 31, 2017 at 7:48 amLoving the colors in this! Perfect for Easter! Thanks for sharing.
Taylor Kiser says
March 31, 2017 at 11:32 amThanks Kristina!
Luveykins says
March 31, 2017 at 3:18 pmI am definitely going to try these.Yummy!
Thanks for such a great treat.
Taylor Kiser says
April 1, 2017 at 3:21 pmYou’re welcome!
Deano says
April 4, 2017 at 3:39 amOh wow! These look amazing! DEFINITELY making these bad boys! Thanks Taylor 🙂
Taylor Kiser says
April 4, 2017 at 6:16 amHope you LOVE them Deano!
Emily says
April 4, 2017 at 7:02 pmYou cut them SO PERFECTLY, and YES; the Easter colors are some of my favorite. They remind me the joy of the resurrection of Jesus!
Taylor Kiser says
April 5, 2017 at 5:16 amI THOUGHT THEY WERE SO CROOKED LOL!!
YES! Love it! 🙂
Alison's Allspice says
April 5, 2017 at 9:55 amI love finding such a pretty colored recipe that doesn’t use food dye! I don’t keep agave stocked, do you think honey or a simple syrup would work? Pinned for later, Thanks!
Taylor Kiser says
April 5, 2017 at 11:22 amHoney would TOTALLY work! 🙂
Indian Eagle says
April 7, 2017 at 3:19 amIndian eagle congratulates you for making a progress in your blogs. Your information are really worthy…
tracy says
April 15, 2017 at 5:00 pmJust finished making these and they look beautiful. Just a question though. How do you store them? Should they be kept in the freezer or refrigerator? Thank you!
Taylor Kiser says
April 16, 2017 at 8:32 amI think they’re best in the freezer and then just take them out a few minutes before you want to serve them!
Judy says
May 8, 2017 at 10:54 amCurrently trying to do the crust and all of it just sticks to my hands therefore I’m unable to press down to really get it set in the pan 🙁 feeling a little defeated already and I’m only on the first step! Dang it.
Taylor Kiser says
May 8, 2017 at 3:28 pmThat’s really weird! I’ve never had that happen before. If it’s sticky, just old a piece of parchment paper to press it down. I feel like you might have too many dates!
Judy says
May 9, 2017 at 9:09 amI am so shocked I didn’t think of using the parchment paper! Haha. Next time for sure! These are sooo good and creamy, the perfect summer treat!
Taylor Kiser says
May 9, 2017 at 2:08 pmHaha!!! It works like a CHARM!
So glad you love them -thanks for sharing them on IG!
Krystal Lucas says
March 28, 2018 at 4:24 pmWould this work with frozen berries? Want to make for my vegan 18 month old for Easter 😊
Taylor Kiser says
March 29, 2018 at 2:26 pmAs long as they are thawed like fresh, I don’t see why not!
Sharon says
April 1, 2018 at 8:45 amLooks incredible and I would love to try it today, but I did not know about soaking the cashews overnight. Will it work without the soaking or any other suggestions for making the crust today?
Taylor Kiser says
April 2, 2018 at 5:59 amYou really do have to soak them – I am sorry!
Sue says
May 5, 2018 at 12:23 amThey look amazing, would almond milk work?
Taylor Kiser says
May 5, 2018 at 6:20 amIt should! Let me know if you try!
Caitlin says
September 1, 2018 at 8:37 amThese look SO ridiculously delicious. I’m going to do my best to try this recipe tomorrow – let’s see how well I can live up to your legendary baking!
Taylor Kiser says
September 3, 2018 at 4:11 pmHaha you’re way too sweet! Thank you!! Hope you love!
Laura says
April 16, 2019 at 3:45 pmWill the recipe work with regular Silk Cashew milk? I can’t find the protein one anywhere!
Taylor Kiser says
April 17, 2019 at 1:14 pmSure will! 🙂