Today is a very important day, it is Todd’s birthday! We have big plans for the weekend, but tonight we are following our tradition of the birthday boy’s choice of meals at home. No rules for this little tradition, he just picks what he REALLY wants and I make it.
I did want to surprise him with something special though, so besides his present and his requested meal with no dish duty I whipped up this Meyer Lemon and Blueberry Icebox Cake! Don’t let those fantastic layers trick you into thinking this cake is difficult. It’s not! If you can blend it, you can make it.
I love the combining the flavor of Meyer lemons with blueberries, it is a true match made in heaven. Sweet and tart, creamy and crisp this cake really has everything you could possibly want in a decadent dessert.
Happy birthday to my wonderful husband! I love you so much that I cannot even put it into words. I am lucky to have you in my life and cherish every single moment we are together. Now hurry home so we can eat some cake!!Print
Meyer Lemon and Blueberry Icebox Cake (Gluten Free, Vegan, Raw)
- Yield: 8-10 slices 1x
- 1/2 cup raw almonds
- 1 cup gluten free rolled oats
- 1 cup chopped, pitted Medjool dates
- 1/4 teaspoon salt
- 3 large frozen bananas cut into 1–2 inch chunks
- 2 tablespoons almond milk
- 1 1/2 teaspoons gluten free vanilla extract
- 1 cup frozen organic blueberries
- 2 cups raw cashews, soaked in water for at least 30 minutes preferably overnight
- 1/3 cup coconut oil, in liquid form
- 1/2 cup raw honey
- 1/4 cup freshly squeezed Meyer lemon juice
- 1 tablespoon Meyer lemon zest
- 1 – 2 tablespoons water, if needed
- 1/2–3/4 cups sliced raw almonds for garnish
- Make the crust: In the bowl of a food processor fitted with the “S” blade combine the almonds, oats, dates, and salt. Process until the ingredients begin to clump together, about 1- 1 1/2 minutes. Transfer the mixture to an 8-inch spring form pan, gently pressing the crust into the pan and around the edges until the crust layer is level and smooth.
- Blueberry “Ice Cream” Layer: In the bowl of a clean food processor fitted with the “S” blade combine the frozen banana pieces, almond milk, and vanilla extract. Process until the mixture resembles the consistency of soft serve ice cream; this will take at least 1-2 minutes. If your food processor seems to be struggling feel free to add another tablespoon of almond milk. Once the bananas are to the right consistency add the frozen blueberries and process again, scraping the sides as necessary, until the berries are incorporated and the mixture resembles soft serve ice cream. Pour the “ice cream” over the crust and smooth the top with a silicone spatula. Gently tap the pan against the kitchen counter to release any air bubbles that are trapped in the filling and place in the freezer until set, about 1 1/2 – 2 hours.
- Meyer Lemon “Cheesecake” & Almond Layers: In the bowl of a clean food processor fitted with the “S” blade or in a high powered blender combine the soaked cashews, coconut oil, honey, lemon zest and juice. Blend until completely smooth, stopping to scrape the sides as necessary. This step can take anywhere from 1-3 minutes depending on the strength of your machine. Pour the blended cashew layer over the partially frozen blueberry layer. Smooth the top with a rubber spatula until even and gently tap the pan against the kitchen counter to release any air bubbles that are trapped in the filling. Sprinkle the sliced almonds over the top of the cashew layer and press in gently with the palm of your hand. Place the pan back in the freezer for 6-8 hours or overnight until completely set.
- To serve: Place the spring form pan on the counter at room temperature and let it sit for 10-15 minutes. Gently remove the side wall of the pan from the cake. Slice and serve. Store any uneaten cake completely wrapped in the freezer.
Inspired by Tasty Yummies
To make vegan: simply substitute the honey for agave or cane sugar syrup.