No Bake Strawberry Cream Bars with Brownie Crust
"This raw strawberry cream slice with almond brownie base! I made this using pecans instead of almond meal (I just ground them in a food processor) and it was sooooo good! Pecans are crazy $$ in Australia though (especially organic ones), so I tend to use them very rarely. Recently, I discovered macadamia are native to Australia, so I’ve been consciously including them more often- and they make a wonderful substitution for cashews in no-bake recipes like this one!"
-- @panaceas_pantry


Prep time 20mins
Serves or Makes: 8-10


For the Brownie Crust

  • 1 1/ 3 cups blanched almond meal
  • 1/ 3 cup cocoa powder
  • 1/ 2 cup shredded coconut
  • 10 Medjool dates, pitted
  • 2 tablespoons coconut oil, melted and cooled for 5 minutes

For the Strawberry Cream Filling

  • 2 cups raw cashews, soaked 4 hours then drained
  • 1 cup strawberries, fresh, hulled, plus more for garnish
  • 1/ 2 cup coconut milk
  • 1/ 4 cup coconut oil, melted and cooled for 5 minutes
  • 2 tablespoons maple syrup, optional
  • 1 teaspoon pure vanilla extract


  • Step 1

    Grease and line an 8x8 inch square baking dish.

  • Step 2

    To make the brownie crust, add almond meal, cocoa powder, and coconut to a food processor and pulse to form an even crumb. Add dates and coconut oil; pulse until a sticky dough forms. Press crust into prepared pan, making sure to get as even a layer as possible. Set aside.

  • Step 3

    To make the strawberry cream filling, place all ingredients in a blender. Blend on high until silky smooth, then pour over crust.

  • Step 4

    Freeze for 2 hours, then refrigerate overnight. Store in an airtight container in the fridge for 4-5 days.

  • Step 5

    When ready to serve, top with chopped fresh strawberries (or press them into the filling). Slice into bars.