Step 1- Build the Crust
Add the oats, almonds, dates, melted vegan butter, and sea salt to your food processor. Pulse until the mixture looks like wet sand and sticks together when you pinch it. Press the mixture firmly into your lined baking dish, using the back of a spoon to pack it down evenly. Pop it in the freezer while you make the next layer this keeps the crust from getting soggy.
Step 2- Cook the Peach Layer
Combine the diced peaches, maple syrup, lemon juice, cornstarch, and cinnamon in a saucepan over medium heat. Stir occasionally and let the mixture simmer for about 8 minutes, until it thickens into a jammy consistency. Remove from heat and let it cool for 10 minutes you don't want to pour hot peach jam onto your crust. Once cooled, spread the peach layer evenly over the chilled crust.
Step 3- Whip Up the Creamy Filling
Add the soaked and drained cashews, coconut cream, maple syrup, vanilla extract, lemon juice, and sea salt to a high-speed blender. Blend until completely smooth this can take a few minutes, so don't rush it. The mixture should be thick, glossy, and pourable, not watery. Pour the cream layer over the peach layer and smooth it out with a spatula.
Step 4- Chill and Set
Cover the baking dish and refrigerate for at least 4 hours, though overnight works even better. This is the hardest part of the whole recipe: waiting. Once fully set, lift the bars out using the parchment paper and slice into 9 even squares.
