Cashew Cream Bars
Spoiler alert: you don’t taste any spinach. Like, AT ALL.It’s just hanging out there in this delicious bar being a super-stealthy, superfood health ninja making your taste buds tingly through each creamy layer.These healthy no bake bars are made of berry cashew cream and layered into a fresh-n-fruity dessert of treat of chewy, smooth texture goodness.
Ingredients
Base
- 1 cup almonds
- 1/2 cup dates, soaked 30 minutes and drained
Filling
- 2 cups cashews, soaked 3+ hours and drained
- 1/2 cup milk of choice
- 1/2 cup honey or maple syrup
- 2 cups strawberries, roughly chopped and divided in half
- 1/2 cup fresh spinach, tightly packed
- 1/2 cup blueberries
Instructions
Base
- Line the bottom of and 8x8 inch pan with parchment paper, leaving an overhang to use as a handle.Place the almonds and dates into a food processor and process until broken down and crumbly. Pour the mixture evenly into the bottom of the prepared pan. Place into the freezer while you make the cashew cream filling.
Filling
- Drain the soaked cashews and place them, along with the milk and honey into a food processor and process smooth and creamy. Transfer to a large liquid measuring cup. You should have about 2 1/2 cups of cream.
Layer 1
- Place just over 3/4 cup (or 1/3 of the total amount) of the cream back into the food processor along with 1 cup of the strawberries, reserving the rest for later and blend until smooth and creamy.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.
Layer 2
- Add another just over 3/4 cup of the cream to the food processor, along with the spinach and blend until smooth and creamy. 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.
Layer 3
- Finally, pour the remaining cashew cream (should be just over 3/4 cup) into the food processor, adding the remaining strawberries and the blueberries. Blend until smooth and creamy. Pour over the spinach layer 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 serve.