No-bake, simple, and oh so creamy snickerdoodle bars. With a creamy, sweet cashew cream topping and a nutty, cinnamon crust.
Line a small (about 6x7") baking dish with parchment paper.
In a high-powered blender or food processor, blend all crust ingredients together. Texture should be moldable. Press into an even layer into the bottom of the baking dish. Refrigerate for 10 min.
While crust is in the fridge, prepare the filling. Pre-soak cashews in boiling water for 20 min. Add to the blender along with milk, maple syrup, and vanilla. Blend until creamy. Pour over the crust and spread into an even layer. Dash over a bit of cinnamon. Freeze for 25 min. until set. Cut into 9 evenly-sized bars.