Pastel Cashew Raw Bars

Hello Lovelies,
I hope you had such a nice and sunny weekend as I had. Today I want to show you a new recipe from a new category – the “raw” category. In this one, I want to show you all the treats which are similar to cakes or muffins but are not baked. Today I want to show you my recipe for these Cashew Raw Bars. I hope you are having fun with little treaties!

*To the ones that have never eaten a raw cake: I think that this recipe is exactly what you need as the vanilla flavour resembles a cheesecake. In addition, the measurements are not that big.

I can understand why lots of people do not want to try out raw recipes because nuts are often really expensive. But this recipe only contains a little more than a cup of cashew nuts and they are rather inexpensive*

The ingredients (about 10 Bars) 

For the crust:

  • 1/3 cup cashews
  • 1/4 cup of dates
  • 1/2 tsp water

For the cashew-mousse:

  • 1 cup cashews (soaked overnight in water!)
  • 1/2 cup vanilla soy milk
  • 3 tbsp rice syrup/agave syrup
  • 1 pinch salt
  • 1 tsp vanilla powder
  • white chocolate

For the colours:

  • pink: Pink Pitaya Powder
  • green: Matcha Powder
  • blue: Blue Spirulina Powder
  • purple: Blueberry Powder


  • Blueberries
  • edible flowers

The instructions:

For the crust:

  1. Soak the cup of cashew nuts overnight in 2 cups of water.
  2. Line a 20×20 cm baking dish
  3. Blend the cashew nuts in a food processor, add the dates. Blend everything until it turns into a sticky mixture.
  4. Pour the mixture onto the baking paper and add the water. Press it firmly onto the baking paper. My crust dough was enough for the half of the baking dish.
  5. Freeze the crust, while making the cashew mousse.

The mousse of the Cashew Raw Bars:

  1. Drain the soaked cashews.
  2. Combine it with the milk, rice syrup, salt and the vanilla powder in a food processor.
  3. Mix everything until smooth and creamy.
  4. Divide the cashew mousse into three different bowls and colour the first pink.
  5. Spread the first pink layer onto the crust and freeze it for 45 minutes.
  6. Colour the second layer with matcha and freeze it again for 45 minutes.
  7. Repeat the process with the blue layer.
  8. Before you freeze it for the last time, heat up the white chocolate in a water bath.
  9. When the chocolate is liquid, add the blueberry powder.
  10. Drizzle the chocolate of the bars.
  11. Freeze everything overnight.
  12. Let them defrost for 10 minutes.
  13. Cut them in nice little squares.



Do you prefer baked cakes? click


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