Strawberry Shortcake Bars
Made with cashews, sweetened with medjool dates and layered on top of the most enticing graham cracker crust and filled with fresh strawberries , these are the perfect no bake dessert to keep in your freezer all year round.
Servings: 9
Ingredients
Strawberry Shortcake Filling
- 2 cups Raw Cashews
- 1 cup Medjool Dates pitted
- 1/4 cup pea protein powder optional
- 1 cup Fresh strawberries Chopped and Sliced
Instructions
- Begin by soaking cashews in hot water for a couple of hours. Drain and rinse. Set aside.
Graham Cracker Crust
- Begin by pulsing graham crackers in a food processor or blender until you reach a semi-sand-like consistency. (If there are some small chunks left, it is okay).
- Next, add in the dairy free milk and nut milk and blend until you reach a thicker consistency. It should be sticky when you touch it with your fingers.
- Line an 8x8 pan with parchment paper, and then press the crust down firmly. Set Aside.
Strawberry Shortcake Filling
- Next, add pitted medjool dates, cashews to the food processor. Blend until it reaches a smooth and thick consistency.
- Optional step: if the batter appears to be too wet and hard to form, add in 1/4 cup of vegan pea protein powder* then blend again until smooth.
- Next, 3/4 of the strawberries. Pulse a few times. Leave as big or small of chunks as you prefer. You may need to use a big spoon or spatula to combine well.
Assemble the Bars
- Pour the strawberry shortcake mixture on top of the crust.
- Press down and smooth out until bars are even. Garnish with more strawberries and crushed graham crackers.
- Freeze for at least 3 hours, then cut into equal squares, and enjoy!
Notes
*Vegan pea protein powder can also absorb some additional moisture. Adding too much can result in a dry texture. If the dough is too wet, you can add one additional tablespoon at a time until it reaches your preferred consistency.
*If you don't have any pea protein in hand, you can also use coconut flour, 1:1 substitution.