No-Bake Treats
Icebox Chocolate Cookie Cake
Letting the assembled cake rest in the fridge overnight, not just a couple hours, is what gives the cream enough time to fully soften the cookies into a true cake-like texture instead of staying crisp inside.
Ingredients
- 32 almond flour chocolate cookies (gluten-free, dairy-free)
- 2 cups canned coconut cream, whipped
- 1/3 cup allulose
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- unsweetened almond milk for dipping
Method
- 1
Whip the coconut cream with a mixer until soft peaks form, then beat in allulose, vanilla, and cocoa powder until combined and evenly colored.
- 2
Dip each cookie briefly in almond milk, just enough to dampen it, and arrange a layer on a serving platter.
- 3
Spread a layer of the whipped chocolate cream over the cookies.
- 4
Repeat layering cookies and cream until all ingredients are used, ending with cream on top.
- 5
Cover and refrigerate overnight, not just a couple hours (plus overnight chill) — this longer rest is what gives the cream enough time to fully soak into and soften the cookies into a true, sliceable cake-like texture; a short chill leaves the cookies still crisp and disconnected inside instead of unified.