So I’ve made quite a few cashew bar posts over the years, but it’s only because I love them and they’re so utterly versatile you can make with whatever fruit you have in season–now, why wouldn’t I keep posting them, hmmm?
These easy, raw vegan strawberry and fig cashew bars could be in and around your mouth sooner than you’d think.
INGREDIENTS:
Crust:
- ½ dates
- ½ almonds
- pinch of sea salt
Filling:
- ¾ cup of raw soaked cashews
- ¼ cup of agave nectar, maple syrup or honey if not vegan.
- ½ the juice of a lemon
- ¼ + 1 tbspn of full fat coconut milk
- ¼ cup of melted coconut oil
- 1 tspn of vanilla extract
- Frozen strawberries
- Fresh figs or strawberries for topping
Top with any fresh fruit you’ve got on hand. I topped some with figs.
HERE’S HOW IT’S DONE, SON:
1) Line you loaf tin with cling film so that you can easily remove the cashew bars from the mold without it crumbling into pieces.
2) In your food processor, process the dates, almonds, and salt until it forms a crumbly crust.
3) Throw crust into the loaf tin and press down until very firm.
4) In a blender, blend all the filling ingredients for 2-3 minutes until silky smooth and poor over the crust. If you’d like to make two layers like the picture above, just blend everything except for the strawberries together and pour half of the mixture into the loaf tin, then add the strawberries to the remainder of the cashew mixture (now it should be nice and pink) and pour on top of the white cashew mixture.
5) Bang the tin on your counter top a few times to get any air bubbles (and aggression) out.
6) Top with the fresh figs or strawberries and cover with cling film.
7) Place in the freezer to set for 4-5 hours.
8) When you’re ready to have a piece, take it out at least 15 minutes before eating so that it doesn’t freeze your teeth off.
There! Easy, peasy! Please, please give it a go and let me know how you liked it.
Oh, and follow me on Instagram since you’re here @straightupbananas
