Superfood Protein Berry Cashew Cream No-Bake Bars

Line the bottom of and 8x8-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.

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.