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No-bake strawberry cream bars you won’t believe are vegan

I don’t ever purposely make things vegan in our house, but weirdly, I have an intense love affair with cashew cream.

Plain cashews are just so buttery and smooth and make the best creamy filling for desserts. It just so happens it’s the vegan drug of choice for desserts, and so a lot of dessert creations end up being vegan over here (until I add honey without thinking).

These no-bake bars came out so amazingly delicious I plan on making them in every fruit flavor I can think of this summer. Feel free to substitute blueberries, blackberries, peaches (I can’t wait for peach season!), mangoes or anything else that’s in season. Healthy dessert never tasted so good.

strawberry cream bars

Vegan no-bake strawberry cream bars recipe

Vegan, no bake and gluten free, but you’d never know it from this creamy, decadent, strawberry-filled dessert.

Serves 9

Prep time: 20 minutes | Inactive time: 3 hours | Total time: 3 hours 20 minutes


For the base

  • 1 cup oats
  • 6 pitted medjool dates
  • 1/4 cup almonds
  • 1 teaspoon vanilla extract
  • Pinch kosher salt
  • 1 tablespoon nondairy milk

For the cream filling

  • 1 cup hulled and halved strawberries
  • 1 cup plain, unroasted cashews that have been soaked in water for at least 1 hour, drained
  • 1 tablespoon maple syrup
  • 1 tablespoon melted coconut oil

For the topping

  • 1-1/2 tablespoons coconut oil, melted
  • 1 tablespoon maple syrup
  • 2 tablespoons unsweetened cocoa powder
  • Cacao nibs (optional)


  1. Line an 8 x 8-inch baking dish with parchment paper.
  2. In a food processor, combine the oats, dates, almonds, vanilla and salt. Process until finely chopped. Add the milk, and continue processing until the mixture comes together. Press the mixture into the bottom of the baking dish, creating an even base layer.
  3. Add all the ingredients for the cream filling to the food processor, and process until smooth and creamy, scraping down the sides as necessary. Spread the cream on top of the base in the baking dish. Freeze for 10 minutes.
  4. In a small bowl, mix together all the topping ingredients until fully incorporated and smooth. Remove the dish from the freezer, and pour the chocolate mixture on top. Tilt the dish so that the chocolate covers the cream evenly. Sprinkle a handful of cacao nibs on top, if using.
  5. Freeze until completely set, about 3 hours. Remove from freezer, and let sit for 5 minutes before slicing into squares.

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