This layered icebox dessert stacks a crushed pretzel crust against a silky cashew-and-coconut milk filling, all topped with a glossy strawberry layer set with agar-agar. The pretzel base gets pressed into a baking dish and baked just until golden, giving that salty crunch a firm foundation before the creamy middle goes on. Soaked cashews blend down with full-fat coconut milk, fresh lemon juice, and vanilla into a filling so smooth you'd never guess it started as a handful of nuts, then it firms up beautifully in the fridge. The strawberry topping is simmered down with lemon juice until glossy and jammy, then spread over the set cream layer for that classic sweet-tart finish. Each cold, sliceable square balances salty, creamy, and fruity in one bite, making this a genuinely solid pick for anyone building an added sugar free dessert spread. Chill it fully between layers and it slices into clean, party-ready squares every time.
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Preheat the oven to 350°F (175°C). In a mixing bowl, stir together the crushed pretzels, 3 tbsp organic cane sugar, and melted vegan butter until the pretzels are evenly coated. Press the mixture firmly and evenly into the bottom of a 9×13-inch baking dish.
Bake the crust for 8–10 minutes, until set and lightly golden at the edges. Remove from the oven and let cool completely, about 20 minutes, before adding the cream layer.
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