This Chocolate Icebox Cake is cool, creamy and easy to make with layers of grain-free chocolate cookies, whipped coconut cream, peanut butter and chocolate chips. It's the perfect no bake summer dessert and is gluten-free, grain-free, dairy-free, vegan, paleo with low carb + keto options.
Make the whipped cream: With a hand mixer or in the bowl of a stand mixer, whip chilled coconut cream until it just holds soft peaks. Add powdered sugar and whip to combine until stiff peaks hold. Set aside 1/2 cup whipped cream for topping.
Assemble the cake:
Spread a thin layer of the cream mixture in an 8 x 8 pan to coat the bottom.Place a single layer of cookies across the center of the pan and then break up 1 or 2 more cookies as needed to fill in the gaps. Spread half of the cream mixture on top. Add half of the chopped nut butter cups. Top with another layer of cookies, breaking them as needed to make them fit. Spread the remaining cream mixture over the top. Add remaining chopped nut butter cups. ADD the final layer of cookies. Spread reserved cream evenly on top.
Decorate cake: Top with more crushed grain-free cookies, chopped nut butter cups, coconut chips and sliced almonds. Drizzle with cashew butter.
Chill cake in fridge: Refrigerate for at least 4 hours or overnight until the cookies have softened completely.
*To make this icebox cake in a 9x13 pan, increase the amounts by 1.5