With Valentine’s Day just around the corner I’m sharing a gluten and dairy-free dessert recipe that’s for serious chocolate lovers only: Chocolate-Covered Strawberry Icebox Cake! Because what says ‘I love you’ more than a sweet and indulgent cake that requires no baking and tastes like chocolate-covered strawberries dipped in whipped cream?
What I love the most about icebox cakes is how low-fuss they are. Layer whipped cream, cookies, sliced strawberries, and a melted chocolate/coconut milk mixture in a loaf pan then stick it in the fridge overnight. Pop it out when it’s time to eat then slice away. So easy! That said, I garnish my cake with a few chocolate-covered strawberries, which are super impressive yet take 5 minutes to make:
Chocolate-Covered Strawberries: Pour 1 cup dark chocolate chips into a bowl then microwave in 30 second increments, stirring between increments, until smooth – about 1-1/2 minutes total. Dunk strawberries that have been washed and patted dry into the chocolate then place onto a parchment or wax paper lined baking sheet. Refrigerate until the chocolate has set. SIMPLE.
Now, who needs some cake?
Start by making the chocolate ganache layer. Reserve 2 Tablespoons chocolate chips from a bag of dark chocolate chips bag to sprinkle on top of the cake at the end, then pour the rest into a medium-sized bowl. Microwave 3/4 cup coconut milk (from a can not a carton) in a measuring dish for 45 seconds, or until gently bubbling, then pour on top and let the morsels sit for 5 minutes before stirring until smooth. The result is a thick and creamy, almost chocolate pudding consistency.
Tip: If you have a coconut allergy or aversion, use heavy cream instead of coconut milk.
Next line a loaf pan with saran wrap, letting it hang generously over the sides, then spread 1 scant cup dairy-free whipped topping into the bottom (I like SoDelicious CocoWhip,) followed by a layer of crunchy gluten free chocolate cookies, breaking them up as needed to form an even layer. Spread 1 cup whipped cream on top of the cookies.
Tip: If you have a coconut allergy or aversion, use ~4 cups homemade whipped cream instead.
Add a layer of sliced strawberries followed by 1/2 cup chocolate ganache, then repeat the layers two more times – cookies / whipped cream / strawberries / chocolate ganache. Place a piece of saran wrap on top then refrigerate overnight. When it’s time to serve, remove the saran wrap from the top then invert the loaf pan onto a cutting board and gently pull on the overhanging saran wrap to pop the cake out of the pan. Use a sharp, serrated knife to slice then serve immediately. I hope you LOVE this sweet and chocolaty dessert — enjoy!
More Irresistible Chocolate Treats
Gluten Free Chocolate Cupcakes Gluten Free Chocolate Chip Cookies Gluten Free S’Mores Bars Chocolate Peanut Butter Lava Cakes Homemade Hot Fudge Sauce Buckeyes (Chocolate Peanut Butter Balls) Oreo Mousse S’Mores Icebox Cake
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