vegan strawberries and cream bars
vegan strawberries and cream bars
These vegan strawberries and cream bars are so creamy and delicious. A perfect, special dessert for holidays, company or to treat yourself. Before going mostly vegan and completely dairy-free I used to love cheesecake. Now, I don’t even miss it anymore! These are way better in my opinion and much better for you. The cashews very lightly mimic a cheesy, tart flavor and the strawberry chia jam adds the perfect amount of sweetness. Strawberries and cream is always a fan favorite and vegan strawberries and cream bars do not disappoint!
A good make-ahead option
I like to plan and prepare ahead when I can. Because these vegan strawberries and cream bars are stored in the freezer you can make then days before you will actually need them. There’s a lot of freedom in that! Plan to make these the next time you’re staring down the calendar at a hectic week ahead and need an impressive dessert to boot. You really can have your cake and eat it too. Just make these, freeze them and thaw them for about 20-30 minutes before serving. Ta-da!
Vegan no-bake dessert
We have all heard of no bake cheesecake. But, have you read the ingredients? I’ll save you the trouble, they’re awful! So, I have created a few vegan no-bake dessert options that can help you make it through the summer months and save you time. Not only are they convenient, they are nourishing. I know that, for my friends and readers that live in hot climates, the no-bake part is essential in the hotter months. For me, the nourishing part is awesome, because I love my dessert.
vegan hazelnut caramel ginger bars are a rich and decadent dessert that will satisfy even the strongest of chocolate cravings.
Raw Vegan Carrot Cake Petit Fours are so pretty, and the ultimate Springtime dessert to share.
Vegan mint chip ice-cream obviously, ice-cream is always a hit.
Change = Growth (in the kitchen & of course, in life)
If you have never made a vegan dessert, or are nervous to give it a go, remember that small dietary changes lead to big results. I have to tell you, since eliminating most animal products, especially dairy, I have not had to work as hard in the gym, have no more inflammation, and my skin is clearer and brighter than ever before. I know that making changes and trying new things can seem frustrating, daunting, and restrictive. Especially in the kitchen and at the dinner table.
Perhaps, once you try one of the above mentioned desserts, the occasional vegan swap might become appealing. Start this week by making my vegan strawberries and cream bars. Whole foods will become the new norm if you make them accessible in your home. For my family and I, creating our desserts is just as rewarding as eating them. There is more reward to getting messy in the kitchen than in getting in the car to buy convenience food.
Wanna know the best part?
vegan strawberries and cream bars make excellent single serve desserts for those nights that you just need a little something sweet. Make them, cut them, store them in a container in the freezer and wait for your next sugar craving. Reach for these instead of a bag of cookies, or a pint of sugary, processed ice-cream. I am always a little sad when the last bar goes. The very fact that I have to make my vegan desserts myself, maintains the fact that they stay a sometimes treat and not an everyday indulgence. Another reason homemade is really best. I guess the same concept could be applied to a clean house. When my kids help clean , they might go a day longer without flicking toothpaste on the mirror, than if I just cleaned it myself. When you have to put effort into things, you appreciate them more. Convenience is nice sometimes, but let’s be real, it can create in us a false sense of privilege.
|Prep Time:||10 min|
|Total Time:||6 min|
* 1/2 cup unsalted nuts ( example: walnuts, hazelnuts or almonds)
* 1 cup gluten-free oats
* 3/4 cup of pitted dates
* pinch of salt
* Cashew cream layer:
* 1 cup soaked and rinsed cashews (soak in water for at least 3 hours, or up to overnight)
* 1 Tbl lemon zest
* juice from 1/2 a medium lemon
* 1 can full fat coconut milk (If you live in a warmer climate, place in the fridge for half hour, then drain the water and set aside)
* 1/4 cup melted and cooled coconut oil
* 1/ 2 cup real maple syrup
* 2 tsp vanilla extract
* pinch of salt
* Strawberry layer:
* 2 cups strawberry jam (homemade or store bought)
* 2 Tbls chia seeds
2. Pulse until combined and looks like a fine sand
3. Add the rest of the crust ingredients and pulse until it starts to form a ball.
4. Press the mixture down into an 8x8 parchment lined pan, set aside
5. Place all cashew cream layer ingredients into a high-speed blender and blend for about 1 minute or until completely smooth and creamy
6. Pour cashew cream over the crust layer and place in the freezer for about 6 hours or overnight
7. Once your cashew cream layer is hardened, spread the strawberry chia seed layer evenly over the top.
8. Slice into bars and serve immediately, or cover and place back into the freezer.
9. For best results, once sliced bars come out of the freezer allow them to sit for about 20 minutes before eating
10. Serve with fresh sliced strawberries if desired