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Berry Cashew Cream No Bake Bars


For The Crust

  • 2/3 Cup Roasted Cashews * 93g 

  • 1/2 Cup Roughly chopped dates loosely packed (70g) 

For The Layers

  • 2 Cups Roasted Cashews soaked in water overnight (250g) 

  • 1/2 Cup Unsweetened vanilla almond milk 

  • 1/4 Cup Honey agave for vegan version 

  • 1 tsp Raw vanilla extract 

Pinch of salt 

  • 1 Cup Strawberries roughly chopped (140g) 

  • 1/2 Cup Blueberries 70g 


  • Place the cashews (for the crust) into a large food processor and pulse until broken down and crumble. Add in the dates and pulse until combined and the mixture begins to form a crumble dough. 

  • Press the crust firmly into the bottom of a parchment lined 8x8 inch 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. 

  • Drain the soaked cashews and place them, along with the almond milk, honey, vanilla 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 2 cups of cream. 

  • Place 1/2 cup of the cream into a SMALL food processor (mine is 3 cups) along with the strawberries.** Blend until smooth and creamy. 

  • Scrape the cream over the crust and spread out evenly. Place into the refrigerator just until the top feels set, about 45 minutes to an hour. 

  • Spread 1 Cup of the cashew cream on top of the strawberry layer and place back into the freezer until the top feels set, another 45 minutes to an hour. 

  • Finally, place the remaining 1/2 cup of cashew cream into the small food processor with the blueberries *** and blend until smooth and creamy. 

  • Spread the final layer on top and freeze until completely firm and set, about 3 hours to overnight. 

  • Once frozen, remove from the pan, slice into squares and DEVOUR.

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