Sink your teeth into one of these refreshing Superfood Protein Berry Cashew Cream No-Bake Bars. Naturally colored with fruits and vegetables, they’re a wholesome treat that’s perfect as a snack or dessert.
When it comes to snacking, I’m pretty virtuous. You won’t catch me mindlessly chomping on a bag of chips in front of the television or grabbing a chocolate bar from a vending machine during my coffee break. That’s not to say I don’t snack. I do, but I have my standards. Sugar-laden, ultra-processed foods aren’t for me, and, ideally, a snack should be homemade with natural ingredients. If it’s plant-based, all the better.
These no-bake bars perfectly fit the bill. Consisting of a chewy, crunchy base of cashews and dates topped with a creamy layer made with soaked cashews, fresh strawberries, blueberries, and spinach, these bars are not only wholesome, but they also taste as good as they look. Fruity, a little nutty, and melt-in-the-mouth smooth, they’re more than a snack. They’re an indulgence.
And yes, making them will take a bit of an effort (mostly waiting for the layers to chill), but once you bite into one of these cool, velvety treats, you’ll know it was worth it.
Variations aplenty
Don’t be afraid to experiment with this recipe, using what you have on hand or tweaking it according to your tastes. For the crust, you can use any type of nut, such as walnuts, macadamia nuts, or hazelnuts. To give it a little flavor boost, consider adding a drop or two of vanilla or almond extract. Don’t have strawberries or blueberries on hand? Try raspberries, blackberries, or pitted cherries. Want to add a healthy touch to the spinach layer? Add a teaspoon or two of high-quality matcha powder. It will have the added benefit of making the green layer even brighter! Finally, I wouldn’t hesitate to drizzle melted dark chocolate over these bars. Talk about a decadent dessert!
How do I store leftovers?
Double-wrapped in plastic and stored in a Ziploc bag, these bars will keep in the freezer for about 2 months.
Serving suggestions
Though I love these bars as an evening snack, they also make a beautiful dessert, especially if drizzled with chocolate, as suggested above. They’re the perfect choice after a summer meal consisting of a refreshing Burrata Salad to start, followed by a perfectly golden-skinned Lemon Roasted Chicken served with Grilled Asparagus and Steamed Potatoes.
Ingredients
For The Crust:
- 2/3 cup raw cashews
- 1/2 cup roughly chopped dates loosely packed
For The Cream Layer:
- 2 cups raw cashews soaked in water overnight
- 1/2 cup plant-based vanilla-flavored milk of choice
- 6 tablespoons agave
- Pinch of salt
- 2 cups strawberries roughly chopped and divided
- 1/2 cup fresh spinach tightly packed
- 3 tablespoons blueberries
Instructions
To Make The Crust:
- Line the bottom of and 8×8-inch pan with parchment paper, leaving an overhang to easily remove the bars later.
- Place the cashews into a large food processor and pulse until broken down and crumbly. Add the dates and pulse until combined and the mixture begins to form a crumbly, sticky dough.
- Transfer the crust mixture to the prepared pan. Use your hands to press it out into a thin, even layer. Place the pan in the freezer while you make the cream layer.
To Make The Cream Layer:
- Drain the soaked cashews and place them, along with the plant-based milk, agave, and a pinch of salt, into a large, high-powered blender.
- Blend until smooth and creamy, scraping down the sides as necessary. Transfer the mixture to a large measuring cup. You should have about 2 1/4 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 down the sides as needed.
- Pour the strawberry cream over the crust and spread it out evenly. Place the pan back in the freezer just until the top feels set, about 45 minutes to 1 hour.
- Once set, add another 3/4 cup of the cream to the small food processor along with the spinach. Blend until smooth and creamy, stopping to scrape down the sides as needed. Pour the mixture over the strawberry layer, spreading it out evenly. Place the pan back in the freezer just until the top feels set, about 45 minutes to 1 hour.
- Finally, pour all the remaining cashew cream (should be just about 3/4 cup) into the small food processor again, adding the remaining strawberries and the blueberries. Blend until smooth and creamy, stopping to scrape down the sides as needed. Pour over the spinach layer, spreading it out evenly.
- Cover the pan with foil and freeze until completely firm and set, about 4 hours to overnight.
- Slice into bars and serve.
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.
This is such an amazing creation! Thank you for sharing!!!! If it is helpful for anyone, I used my 12 c processor for the crust, I used my blendtec for the cream and then I used my nutribullet to blend the fruits and veggies for the layers. Worked fantastic.
Thanks again for such a fun treat.
Thanks for reading and for your helpful tip! Glad to hear you enjoyed our recipe.