Did you know that if you mix honey and yogurt you can make a super simple frozen cake? Like ice cream cake, except way better for you.

I made this last summer and recently threw it together with a batch of blueberries that I had on hand. It’s the perfect cold summer treat. The crust is flourless too; made with almonds and hazelnuts, and a dash of whiskey for those who dare.

No-Bake Yogurt Blueberry Cake

Ingredients:

Crust:

1 cup (5 ounces, 142 grams) raw almonds

1 cup (5 ounces, 142 grams) raw hazelnuts

1/2 teaspoon sea salt

2 tablespoons honey

2 tablespoons olive oil

2 tablespoons whiskey (you can switch out for water if you want to)

Filling:

1 1/4 cup (11 ounces, 310 grams) plain yogurt

1 to 4 tablespoons honey (this depends on how sweet you want the cake)

1/2 teaspoon ground cardamom

1 cup (7 ounces, 190 grams) fresh blueberries

Preparation:

In a food processor, grind the nuts until almost finely ground. You want there to be little pieces left, not a fine flour. You can also do this by finely chopping with a knife.

Place the ground nuts in a bowl and add in the salt and mix together.

Add in the honey, olive oil and whiskey and mix together until a dough forms. It is easiest to work together the dough with your hands.

Press the dough evenly into a 9-inch nonstick springform pan.

In a bowl, mix together the yogurt, honey, olive oil and cardamom. Mix in the blueberries.

Pour the filling on top of the crust in the pan. Place the pan in the freezer and freeze for about 45 minutes to an hour. You want the cake to be cold and firm, but not all the way frozen.

If you freeze the tart for longer, or make it ahead of time, remove it from the freezer about 20 to 30 minutes before serving to let it thaw. It should be easy to cut into with a knife.

Get the full post on Foodie Underground.