Blueberry Icebox Cake
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Blueberry Icebox Cake
This blueberry icebox cake recipe is both a gorgeous color and a wonderful summer dessert! While you don't need to bake it, you do need to freeze it.
Ingredients
Directions
Line a 9×9 baking pan with foil or parchment paper.
In a food processor or high-powered blender, add walnuts, dates, olive oil and a pinch of salt. Blend until a soft dough forms.
Press the dough into the bottom of the pan until it forms an even layer. Place in the fridge.
In the same food processor, add blueberries, drained cashews, yogurt, lemon juice, vanilla, and salt. Blend until completely smooth.
Pour over the crust. Place in the freezer for at least 8 hours, preferably overnight.
When ready to serve, remove from the freezer and let sit for 5 minutes. Cut into 20-25 bars.
Top with blueberries and lemon zest. Store leftovers in the freezer.
TIP! Place a box in your blender and puree with almond/cashew/coconut milk for a delicious morning smoothie!
Shop this recipe
Ingredients
Directions
Line a 9×9 baking pan with foil or parchment paper.
In a food processor or high-powered blender, add walnuts, dates, olive oil and a pinch of salt. Blend until a soft dough forms.
Press the dough into the bottom of the pan until it forms an even layer. Place in the fridge.
In the same food processor, add blueberries, drained cashews, yogurt, lemon juice, vanilla, and salt. Blend until completely smooth.
Pour over the crust. Place in the freezer for at least 8 hours, preferably overnight.
When ready to serve, remove from the freezer and let sit for 5 minutes. Cut into 20-25 bars.
Top with blueberries and lemon zest. Store leftovers in the freezer.
TIP! Place a box in your blender and puree with almond/cashew/coconut milk for a delicious morning smoothie!
1 Comment
Heavenly and easy!! I substituted pecans for the cashews (and didn’t soak them) and they were delicious. Looked just like the picture and whole family loved them.