Hazelnut Mocha Icebox Cake

A cool and decadent dessert that is a real crowd pleaser!

#dessert #baking #soyfree #gf #vegan

This is the perfect ‘cake’ for a mixed group as it satisfies a variety of tastes ... those who like cake, those who prefer ice cream, those who want cookies, and those who like it all! And with limited oven time needed, this icebox cake also pleases the chef on hot days ;) Since it requires a fair amount of freezing time, I didn’t classify this as ‘quick and easy,’ however, the active time is not long and both the components come together quickly. And if you need another reason to make this dessert, it looks even more aesthetically pleasing when cut. Enjoy!

Yields: 1 9x5 cake (Serves about 15)

Ingredients:

Cookie layers

Double recipe of Chocolate Hazelnut cookies - there will be extra cookies, but who’s complaining ;) (link)

Filling

2 containers vegan cream cheese (I recommend Violife creamy original)

2/3 cup thick dairy-free vanilla yogurt (I recommend Follow Your Heart brand)

1 teaspoon vanilla extract

2 containers So Delicious Coco Whip, defrosted

1 tablespoon espresso powder (alternatively use a coffee substitute such as Roma)

Garnish

Chocolate drizzle, chopped hazelnuts, and chocolate-covered espresso beans

Directions:

1. Bake the cookies and allow them to cool completely. (Skip the garnishing step)

2. For the filling, combine the cream cheese, yogurt, and vanilla extract in the bowl of a stand mixer and whip until thoroughly combined. Add the coco whip and stir until entirely incorporated. Transfer about half of the filling to an airtight container and place in the refrigerator (You will need this in step 4). Add the espresso powder to the remaining filling mixture in the stand mixer bowl and stir to combine. Place the filling in the refrigerator until ready to assemble the cake.

3. Line a 9x5 inch loaf pan with plastic wrap, leaving significant overhang. Line the bottom of the pan with an even layer of cookies. Top the cookies with half of the espresso filling. Place another layer of cookies, the rest of the espresso cream, and then a final layer of cookies. Press down on the top cookie layer to condense the layers. Cover the top with the plastic wrap overhang and place in the freezer for 8 hours.

4. Once frozen, invert the cake onto the serving platter and remove the plastic wrap. Using the vanilla cream from the refrigerator, frost the sides and top of the cake. Garnish the cake as desired and return it to the freezer for at least 30 minutes before serving. Enjoy!