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Strawberry Swirled Cashew Cream Protein Slice

An easy no-bake cashew cream slice featuring cashews, instead of dairy, made with a walnut-oaty crust and a fresh strawberry swirl puree topping. Easy to make, creamy and delicious, bursting with flavor, using good-for-you ingredients. The perfect portion-controlled treat for an any time healthy snack or dessert! Or any time you're craving a little something sweet.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword healthy cheesecake recipe, healthy raw slice, no bake strawberry slice, strawberry swirled cheesecake slice
Servings 16

Ingredients

Base Crust

  • 1 1/2 cups walnuts, or almonds or a mix
  • 1 cup dates, soaked 30 minutes and drained
  • 1/2 cup desiccated coconut
  • 1/2 cup oats, instant or quick
  • 1 tablespoon coconut oil

Cashew Cream Filling

  • 2 cups cashews, soaked 3+hours and drained
  • 1 13.6 oz can coconut cream, full fat (solid part only) *see note below
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 2 scoops vanilla or unflavoured protein powder
  • 1-2 lemons, juice and zest (depending on how lemon-ey you like it)
  • 1 teaspoon vanilla extract

Strawberry Sauce

  • 2 cups strawberries, fresh or frozen
  • 1/4 cup honey or maple syrup

Instructions

Base Crust

  • Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.
    Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some over hanging to act as a handle to get the bars out easier for cutting.
    Place walnuts and coconut into a food processer and process until broken down and crumbly. Add dates, oats and vanilla and continue to process until mixture is sticky and well combined.
    Be careful not to over process as it’s nice to have texture and different sized “bits” in your cheesecake base.
    Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.

Cashew Cream Filling

  • Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.
    Place all filling ingredients, cashews, coconut cream, coconut oil, honey, protein powder, vanilla, lemon juice and zest into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes.
    Stop blending to scrape the sides if necessary and continue to blend until very smooth. Taste test add more honey or lemon if you think it needs it.
    Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator. 

Strawberry Sauce

  • Combine the strawberries and honey into a small saucepan, and bring to a boil over medium heat. Stir to break up the berries and allow the mixture to bubble for several minutes, until it has thickened and has a syrup-like texture.
    To create the swirl-effect, spoon the strawberry syrup into horizontal lines across the cheesecake, then drag a clean knife through the filling and topping in a perpendicular direction.
    Drag the knife back and forth, from top to bottom, several times until the puree is swirled enough to your liking. Place in the freezer to set until firm, at least 4-6 hours.
    Remove the pan from the freezer and grab the parchment paper to easily remove the cheesecake. Use a sharp knife to slice into 16 bars. Return the bars to the freezer until ready to serve, and keep them chilled in a sealed container for best texture.
    They will keep in the freezer for at least a month, if you don't eat them all before then. 
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