We’ve had a little setback with the new homepage, so we’re back to square one and not a hundred percent of that, sadly.

Square one is, ironically, in line with today’s recipe post, however. Frosty Berry Squares are delish anytime, but they’ll make a festive addition to your 4th of July get together.

I’d like to claim that this dessert was inspired by those pink gelatin squares that always seemed to surface at our holiday picnics (because that’s exactly what they look like). But it didn’t. Frosty Berry Squares is a fourth-generation experiment that began with a much different intent. Never the less, they’re tasty, and versatile. You can make individual servings in ramekin dishes, or divide a small 4×4 pan, or prepare a double batch in an 8×8 pan for potlucks or when hoping for leftovers. You can also dress it for the upper echelons of the dessert world by using macadamia nuts for the crust instead of almonds–transforming Berry Squares into strawberry cheesecake. The point is, unless you’re allergic to strawberries (so sorry), or don’t have access to a freezer, you don’t have an excuse not to make ’em.

Frosty Berry Squares

¾ cup raw almonds
12-15 dates
¼ – ½ tsp cinnamon
pinch of sea salt

Strawberry Filling:
1 cup cashews, soaked
1 basket strawberries (approx. 20)
2 Tbsp lemon juice (½ lemon)
2+ Tbsp raw agave nectar
⅛ tsp nutmeg

  • In advance, soak cashew for 2-4 hours. Drain, rinse well, and pat dry before using.
  • Prepare crust first. Place almonds in a food processor with it’s S blade and grind into a four. Coarsely chop pitted dates and add to the flour. Add cinnamon and salt and process together until the mixture starts to form a dough-like consistency. Transfer crust mixture into 4 individual ramekins or a small square (4×4) pan. Double batches will fill an 8×8 pan. Press dough to evenly cover the bottom. Set aside.
  • Wipe out or wash the processor before adding soaked cashews; process cashews until smooth. Remove stems from the strawberries (reserve a few for garnish or strawberry sauce) and add. Add remaining ingredients then process together until smooth. Pour filling onto the crust and spread evenly with a spatula. Place in the freezer to firm for several hours.
  • If garnishing with strawberry sauce, just prior to serving purée a few strawberries together with a drizzle of agave. Or, top with fresh sliced berries.
  • Remove from the freezer 15 minutes before serving–or less if you’re blessed with beautiful, warm weather. Cut into squares or serve in ramekins, garnish, and serve.

Enjoy! And Happy 4th!