These beautifully layered squares marry the flavors of raspberry and lime for the perfect summer treat. They'll disappear so fast you won't even have to worry about them melting.
2 cups raw unsalted cashews
1 cup raw unsalted almonds
1/2 cup pitted Medjool dates
1/2 cup unsweetened shredded coconut
1/8 tsp sea salt
Zest and juice of 1 lime, divided
6 tbsp coconut oil, melted
2 tbsp pure maple syrup
1/2 tsp pure vanilla extract
1½ cups raspberries, divided
Frozen can be substituted; (thaw completely and drain first.)
Place cashews in a bowl and cover with water. Soak in the refrigerator for at least 3 hours. Drain and rinse.
Prepare base: To a food processor or high-powered blender, add almonds, dates, coconut and salt. Pulse until crumbly and slightly chunky, 15 to 30 seconds. If needed, add 2 to 4 tsp water and process until it holds together when rolled into a ball. Press into an 8 x 8-inch baking pan. Chill in freezer.
Meanwhile, prepare filling: In processor or blender, place cashews, lime juice, coconut oil, maple syrup and vanilla; process until very smooth.
Remove chilled base from freezer and top with two-thirds of filling in an even layer. Add 1 cup raspberries to remaining filling in processor or blender and process until smooth. Pour over filling and top with lime zest; cover and freeze until solid, about 5 hours.
Cut into 16 squares and garnish with remaining ½ cup raspberries. Store bars in freezer. Thaw in refrigerator for 2 hours or at room temperature for 20 minutes before eating.
This is a combination of the ever-popular overnight oats and a classic fruit cobbler, but with more of a focus on the fruit and without all the baking! These make-ahead masterpieces are not only good for breakfast on the go but also as a nutrient-packed snack or dessert. Switch up the raspberries with any seasonal fruit of choice.