It’s my birthday and I’ll indulge if I want to! One of my favourite recipes growing up was my moms beloved cookie cake. Without fail, I get her to make this for me every single year on my birthday. While the original recipe calls for decadent chocolate chip cookies and cool whip, I decided to naturally nourish it with healthier ingredients.
This cake is frozen. I don’t typically like to eat frozen things as the weather cools. But, it’s so irresistible, I’d eat it standing outside. I am excited to share it with you. Check out some of my tips on how to best store and get creative with this cake so you can enjoy it for weeks (or maybe even months) on end.
Naturally Nora Tips:
- Make this cake for a family or friends get together and let your lactose folks know this is completely safe for their bellies
- Storing Options: Wait until the cake has set and frozen in the springform pan. Then defrost for about 15-20 minutes and cut individual sized peices (to your liking, I usually do varied size pieces). Wrap and freeze slices individually. Remove from freeze about 15-20-minutes prior to consuming again.
- Getting Creative! This cake can be made with any cookie you like. Im a chocolate chip lover, but you can also use ginger snaps, oatmeal raison, or you can make your own cookies.
- Chocolate Chip Cookie Tip: I am a big fan of New Moon Kitchen cookies, they are also vegan.
- Coconut Whip Cream Tip: After some trial and error with canned coconut milk, I found that some brands of canned coconut milk will be better than others for making whipped cream. Oddly enough, the cream and water in some brands or cans do not separate. Even some cans within the same brand can vary quite a bit. From my experimenting, my favourite brand to use Native Forest and BONUS it’s BPA Free. Just make sure you grab the CLASSIC can with the full fat milk.
- ½ cup of unsweetened coconut milk
- ⅓ cup Chaga tea OR Frangelico Liquor
- 3 cans full fat Coconut Milk
- 2 tbsp maple syrup
- 4 boxes of New Moon Chocolate Chips cookies
- Large (can use anything between 9” to 12”) Springform pan
- Garnish: dark chocolate chips or cocoa powder
- COCONUT WHIP CREAM
- Chill the can of coconut milk in the fridge for at least 24 hours. About 1 hour before making the coconut whip, chill a mixing bowl in the freezer.
- After your cans are chilled, open the can and scoop the solid white coconut cream into the chilled mixing bowl. Discard the coconut water or save it for another use (such as coconut water ice cubes or your base for tomorrow mornings smoothie).
- Using an electric hand mixer, beat the cream until fluffy and smooth. Add in maple syrup to taste
- TIP: any leftover whipped coconut cream can easily be stored in the fridge. It will firm when chilled and soften at room temperature. Make sure to store in a sealed container. It can stay for up to 1 week or you can freeze it in an airtight freezer-safe bag for up to 1 month.
- COOKIE CAKE ASSEMBLY
- Mix the ½ cup milk and Chage or Liquor in a 1-2” deep baking dish (you can also use a plate if it’s big enough)
- Dip each cookie in the milk/chaga mix (just a dip, no need to let them soak) and line them along the bottom of the springform pan.
- Then spread a thin layer of your Coconut Whip Cream on top, then dip more cookies and layer them on top of the cream. Repeat, alternating layers of cookies and cream, until you've reached the top.
- Sprinkle some grated chocolate or a dusting of cocoa powder on top. Place in freezer overnight and enjoy it the next day.