Vegan Frozen Mocha Cake (Gluten Free)

• 15 gluten free, vegan chocolate chip cookies (store bought or home made, recipe follows)
• 1–8oz container vegan whipped topping ], thawed (such as So Delicious CocoWhip)
• 1–8oz container vegan light whipped topping, thawed (such as So Delicious Light CocoWhip)
• 2 tbsp unsweetened cocoa powder
• 2–3 teaspoon instant coffee (use more for a stronger coffee taste)
• 3 tsp water
• For the chocolate drizzle (optional):
• 3 tbsp gluten free, vegan chocolate chips
• 2 tsp coconut oil

Cook Mode

Prevent your screen from going dark

1. Combine both whipped toppings in a large bowl. Add cocoa powder and mix gently, using a spatula or wooden spoon
2. Dissolve instant coffee in water and add to the whipped topping/cocoa mixture, mixing until all the ingredients are well incorporated
3. Line a large loaf pan ( a 9x5x2 or similar) with plastic wrap. Lay 5 cookies on the bottom (you might need to cut some in half to make them fit)
4. Gently spread ⅓ of the whipped topping mixture over the cookies. Add another layer of cookies, followed by another layer of cream. Repeat the process one more time and freeze for at least 2 hours
5. Before serving, prepare the chocolate drizzle. Melt chocolate and coconut oil until smooth (you can do this in the microwave, at 20 second increments). Remove the loaf pan from the freezer. Turn it upside down onto to a plate, remove the pan and gently peel off the plastic wrap. Drizzle with melted chocolate

• 1 ¼ cups gluten free oats
• ½ cup raw almonds
• ¼ cup coconut flour
• ½ tsp baking powder
• ¼ cup plus 1 tablespoon coconut oil, at room temperature
• ¼ cup maple syrup, at room temperature
• ¼ cup unsweetened non-dairy milk, lukewarm
• ½ cup gluten free, vegan chocolate chips

Cook Mode

Prevent your screen from going dark

1. Preheat oven to 350F. Line a large baking sheet with parchment paper
2. Combine oats, almonds, coconut flour and baking powder in the food processor. Pulse a few times until the almonds are broken down
3. Add coconut oil, maple syrup and non-dairy milk and pulse again until all the ingredient come together to form a dough
4. Add chocolate chips and pulse until just incorporated
5. Working with a heaping tablespoon at a time, roll the dough into balls and place them on the baking sheet. Flatten them slightly using the palm of your hand. Bake at 350F for 12 minutes for softer cookies and 15 for crispier cookies