CHOCOLATE ICEBOX CAKE
This Chocolate Icebox Cake is cool, creamy and easy to make with layers of grain-free chocolate cookies, whipped coconut cream and chocolate peanut butter cups.
KEY INGREDIENTS
Gluten Free Chocolate Cookies
Chilled coconut cream
Powdered maple sugar or powdered coconut sugar
Nut butter cups
Optional toppings: coconut chips, sliced almonds, cashew butter.
MAKE WHIPPED CREAM
With a hand mixer or stand mixer, whip chilled coconut cream until it just holds soft peaks. Add powdered sugar and combine until stiff peaks hold. Set aside 1/2 cup whipped cream for topping.
ASSEMBLE
Spread a layer of cream followed by a layer of cookies. Spread half the cream mix on top followed by half of the chopped nut butter cups. Repeat.
DECORATE
Add the final layer of cookies & spread on the reserved cream. To decorate, add crushed grain-free cookies, chopped nut butter cups, coconut chops and sliced almonds.
Refrigerate for at least 4 hours or overnight until the cookies have softened completely then serve!