Side Pannel
Berry Cashew Cream Bars
Berry Cashew Cream Bars
- Recipe Submitted by maryjosh on 01/31/2019
Ingredients List
- For the crust:
- 2/3 Cup Raw cashews (93g)
- 1/2 Cup Roughly chopped dates, loosely packed (70g)
- 1/2 tsp Water
- For the bars:
- 2 Cups Raw cashews, soaked in water overnight (270g)
- 1/2 Cup Vanilla Silk Protein Nutmilk
- 6 Tbsp Agave
- Pinch of salt
- 2 Cups Strawberries, roughly chopped and divided (280g)
- 1/2 Cup Fresh spinach, tightly packed
- 3 Tbsp Blueberries (27g)
Directions
Drain the soaked cashews and place them, along with the nutmilk, agave 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 about 2 1/2 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 the sides down as needed.
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.
Once set, add another just over 3/4 cup of the cream to the small food processor, along with the spinach**. Blend until smooth and creamy, stopping to scrape the sides down as needed. 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.
Finally, pour all the remaining cashew cream (should be just over 3/4 cup) into the small food processor again, adding the remaining strawberries and the blueberries. Blend until smooth and creamy, stopping to scrape the sides down as needed. Pour over the spinach and spread out gently.
Cover the pan with tinfoil and freeze until completely firm and set, about 4 hours to overnight.
Slice into bars.
Blend until smooth and creamy, scraping down the sides as necessary. Transfer to a large liquid measuring cup. You should have about 2 1/2 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 the sides down as needed.
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.
Once set, add another just over 3/4 cup of the cream to the small food processor, along with the spinach**. Blend until smooth and creamy, stopping to scrape the sides down as needed. 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.
Finally, pour all the remaining cashew cream (should be just over 3/4 cup) into the small food processor again, adding the remaining strawberries and the blueberries. Blend until smooth and creamy, stopping to scrape the sides down as needed. Pour over the spinach and spread out gently.
Cover the pan with tinfoil and freeze until completely firm and set, about 4 hours to overnight.
Slice into bars.
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