Follow these simple, step-by-step instructions to assemble your Mini No-Bake Berry Bars. The process is divided into preparing the crust, blending the filling, and final assembly.

Step 1: Prepare the Pan

• Line an 8×8 inch (20×20 cm) square baking pan with parchment paper, leaving some overhang on two opposite sides. This will act as “handles,” making it easy to lift the bars out of the pan for slicing later. Set aside.

Step 2: Prepare the Cashews for the Filling

• This is a crucial first step for a creamy filling. Place the raw cashews in a bowl and cover them completely with boiling water. Let them soak for at least 1 hour (or up to 4 hours). If you have more time, you can soak them in cold water for 4-6 hours or overnight in the refrigerator. Once soaked, drain the water completely and rinse the cashews.

Step 3: Make the Crust

• While the cashews are soaking, prepare the crust. In the bowl of a food processor, combine the rolled oats, walnuts (or almonds), pitted Medjool dates, and sea salt.
• Pulse the mixture 10-15 times until the nuts are broken down and the mixture resembles coarse, crumbly sand.
• Add the ¼ cup of melted coconut oil to the food processor. Process again until the mixture starts to clump together. When you pinch a small amount between your fingers, it should hold its shape. Be careful not to over-process into a paste.

Step 4: Press the Crust into the Pan

• Transfer the crust mixture to your prepared 8×8 inch pan.
• Using your fingers or the back of a flat-bottomed measuring cup, press the mixture down firmly and evenly across the bottom of the pan. This is key to ensuring the base doesn’t crumble when you slice the bars.
• Place the pan in the freezer to set while you prepare the berry filling.

Step 5: Create the Creamy Berry Filling

• In the canister of a high-speed blender, combine the drained and rinsed soaked cashews, the frozen mixed berries, maple syrup, fresh lemon juice, and vanilla extract.
• Blend on low at first to break everything up, then gradually increase to high speed. Blend for 2-4 minutes, or until the mixture is completely smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure there are no lumps of cashew remaining.
• Once the mixture is perfectly smooth, add the ⅓ cup of melted coconut oil and blend again for just 15-20 seconds until it is fully incorporated. Do not over-blend at this stage.

Step 6: Assemble and Chill the Bars

• Remove the pan with the crust from the freezer.
• Pour the berry filling evenly over the chilled crust. Use a spatula to smooth the top into a flat, even layer.
• Gently tap the pan on the counter a few times to release any air bubbles.
• Place the pan back into the freezer and let the bars chill for a minimum of 4-6 hours, or preferably overnight. The bars must be completely firm to the touch before you attempt to slice them.

Step 7: Slice and Serve

• Once the bars are fully frozen and set, remove the pan from the freezer.
• Using the parchment paper handles, carefully lift the entire slab out of the pan and place it on a cutting board.
• For clean, sharp slices, run a large, sharp knife under hot water, wipe it dry, and then make a cut. Repeat this process for each slice.
• You can cut the slab into 16 mini squares (a 4×4 grid) or into small rectangular bars. Serve immediately or store as directed.