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Delightful Strawberry Icebox Cake Vegan Recipe

Strawberry Icebox Cake Vegan
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This Strawberry Icebox Cake is a refreshing and delightful vegan and paleo-friendly dessert that features layers of toasted pecan cookies, creamy coconut whip, and fresh sliced strawberries.

Ingredients

Scale
  • 2 boxes Simple Mills Toasted Pecan Cookies or any graham cracker/cookies of your choice
  • 3 cups Vegan Coconut Whip (store-bought or homemade)
  • 1 pint fresh strawberries, sliced thin
  • 13.5 oz full-fat coconut milk, chilled
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract

Instructions

  1. Grab an 8×8 inch baking dish and spread a layer of the coconut whip evenly across the bottom.
  2. Cover the coconut whip layer with a layer of cookies, breaking some into smaller pieces to fill in any gaps and create an even layer.
  3. Spread another thick layer of coconut whip over the cookies completely, then add a layer of thinly sliced strawberries on top.
  4. Continue layering in this order: coconut whip, cookies, coconut whip, strawberries, coconut whip, cookies, coconut whip, and strawberries, typically creating two layers of each cookies and strawberries depending on your pan size.
  5. Finish with a generous layer of coconut whip over the top. Optionally, crumble a few reserved cookies and/or arrange halved strawberries on top for decoration.
  6. Cover the dish with a lid or plastic wrap and refrigerate for at least 6 hours or preferably overnight to allow the flavors to meld and the cookies to soften.
  7. Slice and serve the icebox cake chilled. Expect a deliciously messy and layered treat rather than perfectly clean-cut slices.

Notes

  • Perfect for warm days or as a crowd-pleasing treat.
  • Adjust the sweetness by adding more or less maple syrup according to your preference.

Nutrition

Find it online: https://keepityummy.com/strawberry-icebox-cake-vegan/

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