Chocolate-Covered Strawberry Icebox Cake

Let’s talk about the differences between how children and adults take baths. When I take baths there’s epsom salt. Lavender oil. Maybe a chilled glass of wine within arm’s reach. And by “I take baths” I mean, “that one time I sunk into a tub after tearing my body to shreds at Crossfit last year.” What can I say – I’m more of a shower girl, but it was lovely. The bath, not hobbling around for 11 days afterwards.

Lincoln and Cameron during Brother Baths though? Between trying to prevent Cameron from drowning by doing everything in his power to sit directly under the running faucet before the two of them splash water into each other’s faces for the next 20 minutes, well, I just don’t see the appeal. Literally. I have to keep the shower curtain closed so the entire bathroom isn’t soaked from floor to ceiling with bath water.

I guess the outcome of each sudsy scenario is the same – I come out craving a piece of chocolate cake. Mama worked HARD for it!

Oh yes, 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? Maybe, “honey, I’ve got baths tonight!” HA!

This recipe is sponsored by my friends at Enjoy Life. If you’re a regular reader of IGE then you know how much we adore Enjoy Life products, which are free from gluten and 14 other allergens including wheat, peanuts, tree nuts, dairy, casein, soy, egg, sesame, sulfites, lupin, mustard, fish, shellfish, and crustaceans. Between Lincoln’s dairy allergy, and my Celiac Disease, we always have a few bags of Enjoy Life baking chocolates on hand for impromptu baking projects, soft baked cookies for when friends stop by, and plenty of Plentils for, well, shoveling into my face after the kids go to bed.

Today, we’re focusing on CHOCOLATE though. Specifically Enjoy Life’s Dark Chocolate Morsels, which I melt with coconut milk to create a creamy ganache layer within the icebox cake, and their Double Chocolate Crunchy Cookies, which provide structure to the cake. Plus more chocolate of course! Add in layers of sliced sweet strawberries, and plenty of whipped cream, and your chocolate-loving sweetie (and self!) will be in heaven when you whip out this dessert out on Valentine’s Day.

What I love the most about icebox cakes is how low-fuss they are. Layer whipped cream, cookies, sliced strawberries, and the 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 garnished my cake with a few chocolate-covered strawberries, which are super impressive yet take 5 minutes to make:

• Pour 1 cup Enjoy Life Dark Chocolate Morsels 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.

Last thing before we get to this yummy recipe – Enjoy Life is offering 15% off their baking chocolate and chocolate bars though February 14! Click here to shop then use code: CHOCOLOVE15 at checkout.

Now, who needs some cake?

Start by making the chocolate ganache layer. Reserve 2 Tablespoons chocolate morsels from the bag to sprinkle on top 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. SO YUM!

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 Double Chocolate Crunchy 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!

Chocolate-Covered Strawberry Icebox Cake

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dairy freegluten freevegetarian

5/5 (2 REVIEWS)

Description

Chocolate-Covered Strawberry Icebox Cake is for serious chocolate lovers only! This gluten-free, dairy-free dessert recipe is decadent, sweet, and packed with chocolate.

Ingredients

serves 8

• 9oz bag Enjoy Life Dark Chocolate Morsels, divided
• 3/4 cup lite coconut milk (from a can not a carton)
• 2, 9oz containers dairy-free whipped topping (I used SoDelicious CocoWhip)
• 2, 6oz packages Enjoy Life Double Chocolate Crunchy Cookies
• 1lb strawberries, trimmed and sliced

Directions

1. Measure out 2 Tablespoons chocolate chips and reserve, then pour remaining chocolate chips into a medium-sized bowl. Pour coconut milk into a microwave-safe dish then heat for 45 seconds, or until gently simmering. Pour over chocolate chips in the bowl then let sit for 5 minutes before whisking until smooth.
2. Line a 5x9” loaf pan with saran wrap, letting it generously hang over the edges, then scoop a scant cup whipped topping into the bottom and spread into an even layer. Add a layer of cookies, breaking cookies to fit into an even layer. Add 1 cup whipped topping then smooth into an even layer. Add a layer of strawberries to completely cover, then 1/2 cup of the chocolate/coconut mixture and spread into an even layer.
3. Repeat layers - cookies, 1 cup whipped topping, strawberries, chocolate/coconut mixture - two more times. Cover the top with another sheet of saran wrap then refrigerate overnight. When ready to serve, remove saran wrap from the top then invert cake onto a cutting board. Gently pull on overhanging saran wrap to pop the cake out from the pan then sprinkle top with reserved chocolate chips. Slice with a sharp knife then serve immediately.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.