Home » Recipes » STRAWBERRY SHORTCAKE BARS

STRAWBERRY SHORTCAKE BARS

CategoryDifficultyIntermediate

A healthy treat to warm the heart that is gluten-free, paleo and vegan too!

Yields30 Servings
Prep Time4 hrs 30 minsCook Time3 hrsTotal Time7 hrs 30 mins
DAY AHEAD PREPARATION:
 500 g raw cashews soaked in cold water for at least 4 hours or preferably overnight (for filling)
INGREDIENTS:
For The Crust -
 500 g raw cashews
 1 cup almond flour
 8 pitted Medjool dates
 4 tbsp coconut oil
 ½ tsp fine Himalayan salt
For The Filling -
 500 g raw cashews (previously soaked the day prior)
 400 ml can of coconut milk
 ½ cup coconut oil, melted and cooled
  cup maple syrup
 4 tbsp fresh lemon juice
 1 tbsp vanilla extract
 500 g fresh strawberries, halved
METHOD:
Crust -
1

Line a rectangular pan (30x20cm) with baking paper. Set aside.

2

Add the raw cashews, almond flour, pitted dates, coconut oil and salt to a food processor or blender and pulverize until it comes together into a sticky dough with small bits remaining.

3

Press the mixture evenly in the bottom of the lined pan.

Filling -
4

Drain the soaking cashews left overnight.

5

In the same food processor or blender (no need to wash in between), combine all the filling ingredients except the strawberries and blend for about 2 minutes or until the mixture is smooth and creamy.
Do in several batches if your food processor or blender is not very powerful.
Scrape down the sides as necessary.

6

Once it's as smooth as possible, pour the filling into the prepared pan over the crust.

7

Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles.

8

Press the strawberry halves into the filling randomly and fairly close to one another.

9

Place the pan in the freezer to firm up for at least 3 hours before cutting into squares. Use a large knife placed under hot water for clean cutting.

10

Let the dessert thaw at room temperature for 10-15 minutes before serving.

11

Store leftovers in the freezer until needed.

Ingredients

DAY AHEAD PREPARATION:
 500 g raw cashews soaked in cold water for at least 4 hours or preferably overnight (for filling)
INGREDIENTS:
For The Crust -
 500 g raw cashews
 1 cup almond flour
 8 pitted Medjool dates
 4 tbsp coconut oil
 ½ tsp fine Himalayan salt
For The Filling -
 500 g raw cashews (previously soaked the day prior)
 400 ml can of coconut milk
 ½ cup coconut oil, melted and cooled
  cup maple syrup
 4 tbsp fresh lemon juice
 1 tbsp vanilla extract
 500 g fresh strawberries, halved

Directions

METHOD:
Crust -
1

Line a rectangular pan (30x20cm) with baking paper. Set aside.

2

Add the raw cashews, almond flour, pitted dates, coconut oil and salt to a food processor or blender and pulverize until it comes together into a sticky dough with small bits remaining.

3

Press the mixture evenly in the bottom of the lined pan.

Filling -
4

Drain the soaking cashews left overnight.

5

In the same food processor or blender (no need to wash in between), combine all the filling ingredients except the strawberries and blend for about 2 minutes or until the mixture is smooth and creamy.
Do in several batches if your food processor or blender is not very powerful.
Scrape down the sides as necessary.

6

Once it's as smooth as possible, pour the filling into the prepared pan over the crust.

7

Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles.

8

Press the strawberry halves into the filling randomly and fairly close to one another.

9

Place the pan in the freezer to firm up for at least 3 hours before cutting into squares. Use a large knife placed under hot water for clean cutting.

10

Let the dessert thaw at room temperature for 10-15 minutes before serving.

11

Store leftovers in the freezer until needed.

STRAWBERRY SHORTCAKE BARS