No Bake Cashew Cream (Kingsday) Bars (GF + VG)

Cashew Cream BarsIt’s almost time for Kingsday in Holland; we celebrate the birthday from our King pretty big! So I had to make an orange recipe. If you don’t know why, just Google Kingsday Holland and you’re gonna know why haha.

I had a ton of cashew nuts and finally thought of the recipe I was gonna use this for. I wanted to make these kind of bars for a long time, ‘cause I really like cashew cream. But never ‘made’ anything with it. So this was the perfect excuse to make these bars. Added a little bit of orange for the occasion of course, but that only makes these bars more YUM!

Get ready for the recipe!

Cashew Cream Bars

Serving 6 bars


  • 50 gr Ginger cookies (Speculaas) (Glutenfree)
  • 40 gr Dates (in little pieces)
  • 1 tbsp Melted coconut oil


  • 125 gr Cashew nuts
  • 70 ml Soy milk
  • 1 ½ tbsp maple syrup
  • ½ tsp Vanilla powder
  • Pinch of salt


  • 1 Mango
  • 3 Frozen strawberries



Night before:

  1. Put the cashew nuts in a bowl with water and let them soak overnight. (in the fridge)



  1. Put the cookies in a blender and blend very fine.
  2. Add the dates and the coconut oil and blend.
  3. Press the crust into a parchment lined pan. Place this in the freezer.


  1. Drain your cashews and put in a blender with the milk, maple syrup, vanilla and salt.
  2. Blend until smooth and creamy. Make sure there are no lumps in there. And pour this into a bowl.
  3. Clean your blender and blend the mango with the strawberries. Blend half of this smoothie with half the amount of the cashew cream. It should look a little bit orange.
  4. Pour this mixture on top of the crust and put back in the freezer until set. About 45 min.
  5. Now pour the rest of the cashew cream on top of the other layer. Use rest of the smoothie to swirl a bit of orange on top.
  6. Put back in the freezer for about 3 hours. Take it out, slice and eat!




Cashew Cream Bars

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