No-Bake Strawberry Shortcake Bars

Ingredients

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For the crust

• ¾ cup raw cashews

• ¼ cup almond flour

• 4 pitted Medjool dates

• 2 tablespoons coconut oil

• ¼ teaspoon kosher salt

For the cheesecake

• 2 cups raw cashews, soaked in cold filtered water overnight

• ½ cup canned coconut milk, shaken

• ¼ cup coconut oil, melted and cooled

• ⅓ cup pure maple syrup

• 2 tablespoons fresh lemon juice

• 1 tablespoon vanilla extract

• 2 cups strawberries, halved

Instructions

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1. Line an 8×8” pan with parchment paper and lightly grease with coconut oil.

2. In a food processor, add ¾ cup cashews, ¼ cup almond flour, 4 dates, 2 tbsp coconut oil, and ¼ tsp salt. Pulse until the mixture sticks together but still has small bits. Don’t overblend! Press evenly into the bottom of the prepared pan.

3. In the same food process or blender, add the drained 2 cups soaked cashews, ½ cup coconut milk, ¼ cup melted coconut oil, ⅓ cup maple syrup, 2 tbsp lemon juice, and 1 tbsp vanilla. Blend for about 2 minutes, until smooth and creamy. Scrape the sides as needed. Add a splash of coconut milk or lemon juice if too thick.

4. Pour the filling over the crust and smooth the top. Gently press 2 cups halved strawberries into the filling. Freeze for at least 3 hours or until firm.

5. Place in the freezer for at least 3 hours before cutting.

6. Once ready to cut, warm your knife under hot water, dry it, and slice the bars. Let them thaw 10–15 minutes at room temperature before serving.

Adopted by Bakerita No-Bake Vegan Strawberry Shortcake Bars

Helpful Tips

Store leftovers tightly wrapped in the freezer!