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.
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.
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.
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!