Berry Bliss Bars (Printable Version)

Smooth cashew filling with a vibrant swirl of fresh blueberries on a crust made from dates and nuts. No baking, all goodness.

# Ingredients:

→ Shortbread Base

01 - 3/4 cup raw cashews
02 - 6 seedless dates
03 - 1/4 teaspoon ground cinnamon
04 - 1 cup almond flour
05 - 2 tablespoons syrup from maple
06 - 1 teaspoon pure vanilla
07 - 1/4 teaspoon fine sea salt

→ Berry Mixture

08 - 2 teaspoons starch made from arrowroot
09 - 2 tablespoons freshly squeezed lemon juice
10 - 2 cups fresh blueberries
11 - 1/4 cup maple syrup
12 - 1 teaspoon vanilla flavor
13 - 1/4 teaspoon cinnamon powder

→ Middle Layer

14 - 1/3 cup maple syrup for sweetness
15 - 2 tablespoons melted coconut oil
16 - 1 teaspoon extract of vanilla
17 - 2 cups cashews soaked overnight
18 - 1/4 cup coconut milk (full fat)
19 - 1/4 cup fresh-squeezed lemon juice

# Steps:

01 - Leave 2 cups of cashews soaking in water for several hours or overnight. They're for the creamy layer.
02 - Combine berries, cinnamon, vanilla, and syrup in a pan over medium-high heat. Crush the berries, cook down for 10 minutes, and blend in the arrowroot and lemon juice mix. Let it thicken slightly.
03 - Throw all base ingredients into a food processor. Blend till it's like a sticky dough, press into a pan lined with parchment paper, and chill it in the fridge.
04 - Blend soaked nuts, coconut milk, sweet syrup, lemon juice, oil, and vanilla until it’s super smooth. Add the cooled berry filling at the end, stirring gently.
05 - Spread the creamy mixture over the crust. Freeze it overnight so it firms up. Let it thaw for 10–15 minutes before slicing into pieces.

# Notes:

01 - Don’t skip soaking the cashews overnight.
02 - Keep in the freezer for a max of 3 months.
03 - Allow 10 minutes to thaw before cutting.