Mocha Chocolate Icebox Cake

By andreajayros

Ingredients

• 2 cups cold coconut cream
• 12 ounces Italian vegan mascarpone cheese
• ( ‘MASCARPONE CHEESE’ VANILLA (LAYER 4)
• 200 g (7 oz) raw cashew nuts, pre-soaked – or if using a high speed blender just rinse before processing
• 1 tsp nutritional yeast
• 2 tsp vanilla extract
• 2 Tbsp maple syrup or agave
• 1/2 cup (125 mL) cold water
• THICKENER INGREDIENTS
• 1 1/2 tsp agar powder (NOT the flakes) mix
• well with 1/2 cup boiling water
• 1/4 cup Kahlúa liqueur
• 2 tablespoons unsweetened cocoa powder, such as Pernigotti
• 1 teaspoon instant espresso powder
• 1 teaspoon pure vanilla extract
• 3 (8-ounce) packages Tate’s Bake Shop chocolate chip cookies
• Shaved semisweet chocolate, for garnish

Details

Servings 1
Adapted from barefootcontessa.com

Preparation

Step 1

to make mascarpone:Place the mascarpone ingredients (not the thickener ingredients yet) in a high speed food processor (Vitamix is the ultimate kitchen investment I made – available from these links in the US or UK), and process until totally smooth – this may take some minutes, so be patient. You will probably have to scrape down the edges of the processor jug with a plastic spatula half way through, and process again.
Add the thickener to this mixture, and process for a further minute.
The mixture should be ready for pouring, but first bring out the base ingredients from your fridge.
Now carefully spoon the cashew cream mixture from your blender on to the 3rd biscuit layer, and once again even out with the back of a spoon.
Place in the freezer for 1 hour, then in the fridge overnight.
Dust with cocoa powder before serving, and . . . . Indulge !

sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold