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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

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!

Nutrition Facts

Servings 20