Print

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

Course Dessert
Cuisine American
Keyword dairy free, Easter dessert recipes, gluten free desserts, no bake, superfood recipes, vegan
Prep Time 40 minutes
Total Time 40 minutes
Servings 16
Calories 176 kcal

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:

  1. Line the bottom of and 8x8 inch pan with parchment paper, leaving an overhang to use as a handle.

  2. 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.

  3. 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:

  1. Drain the soaked cashews and place them, along with the nutmilk, agave and a pinch of salt, into a large, high-powered blender.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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. 

  7. Cover the pan with tinfoil and freeze until completely firm and set, about 4 hours to overnight.

  8. 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.