Happy Mother’s Day!
I was looking for a pretty bite sized recipe for a group of friends to snack on before we headed out for a black tie wedding. No guac down my Rent the Runway please. Then when I made these sweet little things I realized how perfect they would be for a Mother’s Day brunch. Simple, sweet, and oh so scrumptious. Especially for those mothers looking to eat healthy or sneak some spinach in for their little ones these frozen treats are just that, the perfect treat!
One of my favorite bloggers, Taylor Kiser of FoodfaithFitness created these “Superfood Berry Cashew Cream No Bake Bars.” After reading her post I knew I had to try making these. This recipe also made me curious, what other creative ways are foodies, bloggers, and chefs using nuts in their cooking? So I set off to the grocery store and learned a valuable lesson. Cups of nuts is not equal to pounds (wide eyed emoji). I was in a total rush at the store and didn’t think twice. Event the sweet boy at the check out line verified with me, “ma’am are you aware of this cost?” Oh, yes I needed THAT large of a bag of raw cashews. I confirmed, paid a ridiculous amount of money for them and SMH when I got home and started measuring it out! Please tell me someone else out there has done this.
Cashew Cream Bars
Serving Size: 16
Prep Time: 40 min (excludes soaking the cashews over night the night before)
For the crust
- 2/3 cup raw cashews
- 1/2 cup raisins
- 1/2 tsp water, you know just a splaesh
For the bars:
- 2 cups of raw cashews, soaked in water overnight
- 1/2 Unsweetened Vanilla Silk Protein Nutmilk (I used cashew because apparently that is the theme for my life right now)
- 6 T agave
- Pinch of salt
- 2-3 large strawberries, thinly sliced
- 1/2 cup baby spinach, tightly packed
- 1/3 cup blueberries
Line the bottom of an 8×8 pan with an oversized piece of parchment paper so that it hangs up and over the sides
Place the raw cashews (not soaked) along with the raisins and splash of water into a food processor and pulse until it resembles a crumbly crust.
Dump the crust into the bottom of your line 8×8 pan. Press firmly into the pan until you have a nice even layer of crust. I did spray my hands with a little coconut oil so that the crust didn’t stick too bad. After you have created your crust, place the pan in the freezer.
Drain the soaked cashews, then place them along with the cashew milk, agave, and pinch of salt, into a large blender OR food processor. Lesson learned, my blender is not strong enough to handle this haha. So my “cream” really refers to the taste as opposed to the consistency of this dessert before it was chilled. None the less, twas delicious.
Any who, you blend until smooth and transfer half of the mixture into a separate bowl. Add blueberries to the blender (or processor) with the remaining cashew cream. The original recipe calls for a combo of blueberries (3 T) and strawberries. When I measured out these awesome Florida blueberries, I literally laughed out loud and decided to alter the recipe to just blueberries in the filling and add the strawberries to the top.
In hindsight, I would slice up more strawberries and overlap them as the final layer on top. On the other hand, I like seeing the green from the top. So you can do whatever floats your fancy! Blend until smooth and you have a beautiful lavender colored cream. Pour the cream on top of the crust and use a spatula to make the layer as even as possible. Place the pan back in the freezer.
Hello pretty little specs of blueberry!
Slice the strawberries and set aside.
Take the remainder of your cream and place it back in the food processor or blender with the baby spinach. Blend until the spinach has completely combined or dissolved into the cream.
Once the blueberry layer has set, pour the spinach layer on next. Or if you want to go mermaid toast style (well that sounds fun) pour the spinach layer on top and gently swirl to combine the lavender and minty green colors before the blueberry layer has completely set. I promise you absolutely cannot taste the spinach. Sneaky sneaky!
Place in the freezer for about 10 minutes. Top with strawberries and set back in the freezer for another 10-15 minutes. You can also let these hang out in the freezer over night – no biggie.
Once the cream has set, use the side of the parchment paper to life the cream bars out of the pan. Cut into bit sized pieces, place out for any momma you are celebrating with and marvel at your schnazzy, healthy, work!
Notes from the original recipe creator at FoodfaithFit
- Do not make the layers in advance as the pectin in the fruit causes the cashew to gel-icy if you do this. Make them just as you’r ready to spread them.
- Bars are best if you slice them and let them sit at room temperature for 5 minutes or so, to soften a little bit.
This green serving plate makes my heart flutter. It was my late grandmothers, she was a collector of odd and beautiful things from china sets to Santa Claus figurines and some really awesome depression glass. I feel so blessed to have some of her costume jewelry and many of her kitchen tools. Using this pretty green glass not only looks good for these cashew cream bars but for a Mother’s Day post makes it even more special.