These Berry-Cashew Cream No-Bake Bars are the perfect healthy dessert for the Fourth of July—Paleo, vegan-friendly, and irresistibly creamy!
I’m so excited to finally share these ultra-creamy, fruity bars of red, white, and blue deliciousness with you. Coming up with new, healthy dessert ideas can be tricky, especially when you’re trying to stick to a theme. For the Fourth of July, I wanted to create a fun red, white, and blue dessert, but I wasn’t interested in the usual flag cake—those classic rectangular cakes topped with whipped cream, strawberry stripes, and blueberry “stars.” I wanted something unique that everyone, including those with special diets, could enjoy.
The inspiration behind these bars came from a gluten-free, vegan carrot cake cheesecake I tried once that combined cashew cream and vegetables (yes, really!) with amazing results. That got me thinking—fruit would probably taste even better with cashew cream. And so the idea for these sweet, juicy berry bars was born.
Are These Berry-Cashew Cream No-Bake Bars Healthy?
These berry-cashew cream no-bake bars are made with wholesome, nutrient-dense ingredients, making them a great option for a lighter dessert. The base features nuts and dates instead of processed ingredients, and the creamy filling is entirely dairy-free. Cashews provide healthy fats and plant-based protein, while the berries add natural sweetness, fiber, and antioxidants. Plus, since this recipe is free from refined sugar, gluten, and dairy, it’s a great option for those with dietary restrictions. While these bars are still a treat, they offer a more nutritious alternative to traditional desserts.
Why You Will Love This Recipe
Not only are these bars incredibly easy to make—just blend, pour, and chill—but they also strike the perfect balance between creamy, sweet, and refreshing. The naturally vibrant layers make them a stunning addition to any summer gathering, especially for the Fourth of July. Plus, cashew-based desserts have been gaining popularity as a dairy-free alternative to traditional cheesecakes, and this recipe proves just how rich and satisfying they can be. With every bite, you get a silky cashew cream filling with bursts of sweet berries, all on a chewy date and cashew crust. It’s a no-bake dessert that looks impressive but requires minimal effort—what’s not to love?
How Do I Store Leftovers?
These bars will keep in the fridge for up to 5 days in an airtight container. For longer storage, freeze them for up to 3 months. If frozen, let them sit at room temperature for about 10–15 minutes before serving for the best texture.
Serving Suggestions
Looking for more fun and festive red, white, and blue desserts for the Fourth of July? I’ve got you covered! Try Vegan Banana Ice Cream Bars and Paleo-friendly Lemon Honey Semifreddo With Strawberries and Blueberries. I’ve also really enjoyed these Dairy-Free Paleo Banana Pudding Pops and Strawberry-Coconut Popsicles on those hot summer days. I even have a red, white, and blue Paleo Poke Cake!
Recipe
Ingredients
For The Crust:
- 2/3 cup roasted cashews 93 grams
- 1/2 cup roughly chopped dates loosely packed, 70 grams
For The Layers:
- 2 cups roasted cashews soaked in water overnight 250 grams
- 1/2 cup unsweetened vanilla almond milk
- 1/4 cup honey or agave for vegan version
- 1 teaspoon vanilla extract
- pinch of salt
- 1 cup strawberries roughly chopped, 140 grams
- 1/2 cup blueberries 70 grams
Instructions
- Place the cashews (for the crust) into a large food processor and pulse until broken down and finely chopped. Add the dates and pulse until combined and the mixture begins to form a crumbly dough.
- Press the crust firmly into the bottom of a parchment lined 8×8-inch baking pan. You need to press it very thin, so really use your muscle and work it in there. Place into the freezer while you make the cashew cream.
- Drain the soaked cashews and place them, along with the almond milk, honey, vanilla, and a pinch of salt, into a large, high-powered blender.
- Blend until smooth and creamy, scraping down the sides as necessary. Transfer to a large liquid measuring cup. You should have 2 cups of cream.
- Place 1/2 cup of the cream into a small food processor (mine is 3 cups) along with the strawberries. Blend until smooth and creamy.
- Scrape the strawberry cream over the crust and spread out evenly. Refrigerate just until the top feels set, about 45 minutes to 1 hour.
- Spread 1 cup of the plain cashew cream on top of the strawberry layer and place back into the freezer until the top feels set, another 45 minutes to 1 hour.
- Finally, place the remaining 1/2 cup of cashew cream into the small food processor with the blueberries and blend until smooth and creamy.
- Spread the final layer of blueberry cream on top and freeze until completely firm and set, about 3 hours to overnight.
- Once frozen, remove from the pan, slice into squares and DEVOUR.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Can I use the raw cashews, which I already have, for this recipe???
Can date paste or date syrup be used in place of honey??
Hi LouAnn, Yes, you can use raw cashews; just make sure to roast them if the recipe specifically calls for roasted ones. And date paste / date syrup should work as a substitute for honey! Enjoy making the bars!