Blueberry Icebox Cake

Desserts, Featured, Flour & Sugar, Summer, Vegetarian

July 5, 2018

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.

Prep: 20 mins
Yields: 20 Servings

Ingredients

For the crust:

1 cup raw walnuts

5 medjool dates, pitted

3 tbsp Colavita Extra Virgin Olive Oil

4 graham crackers

¼ tsp sea salt

For the filling:

2 cups frozen blueberries, plus more for garnish

1 1/2 cups raw cashews, soaked overnight & drained

3/4 cup plain greek yogurt (if you’d like it sweeter, you can use vanilla)

1/4 cup + 2 tbsp lemon juice

1 1/2 tsp vanilla extract

1/8 tsp salt

Lemon zest, for garnish

Directions

1Line a 9×9 baking pan with foil or parchment paper.

2In a food processor or high-powered blender, add walnuts, dates, olive oil and a pinch of salt. Blend until a soft dough forms.

3Press the dough into the bottom of the pan until it forms an even layer. Place in the fridge.

4In the same food processor, add blueberries, drained cashews, yogurt, lemon juice, vanilla, and salt. Blend until completely smooth.

5Pour over the crust. Place in the freezer for at least 8 hours, preferably overnight.

6When ready to serve, remove from the freezer and let sit for 5 minutes. Cut into 20-25 bars.

7Top with blueberries and lemon zest. Store leftovers in the freezer.

8TIP! Place a box in your blender and puree with almond/cashew/coconut milk for a delicious morning smoothie!

SHOP THIS RECIPE

Colavita Extra Virgin Olive Oil

$11.90

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1 Review

Beth

July 18, 2018

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.

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