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Blueberry Icebox Cake

Yields20 ServingsPrep Time20 mins

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.

Blueberry Icebox Cake

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 ½ cups raw cashews, soaked overnight & drained
 ¾ cup plain Greek yogurt (if you’d like it sweeter, you can use vanilla)
 ¼ cup + 2 tbsp lemon juice
 1 ½ tsp vanilla extract
  tsp salt
 Lemon zest, for garnish
1

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

2

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

3

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

4

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

5

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

6

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

7

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

8

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

Nutrition Facts

Servings 20