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RECIPE
9 INGREDIENTS9 STEPS2HR 20MIN

Vegan No-Bake Peanut Butter Oreo Cake

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The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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This No-Bake Oreo Chocolate Peanut Butter Icebox Cake takes 20 mins to make and a few hours (or overnight) to freeze! It's a perfect dessert for summer, and perfect to enjoy for those with allergies to dairy, eggs, etc. This cake is 100% vegan!
2HR 20MIN
Total Time

The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
1 1/2 cups
Vegan Cream Cheese , softened
1/2 cup
Peanut Butter
1 1/2 cups
Powdered Confectioners Sugar , sifted
2 1/2 tubs
Coconut Whipped Topping
2 Tbsp
Premium Cocoa Powder , sifted
3 pckg
Oreo® Chocolate Sandwich Cookies
make sure to reserve some for topping
1/2 cup
Non-Dairy Milk
to taste
Dairy-Free Chocolate Sauce

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Nutrition Per Serving

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CALORIES
763
FAT
36.8 g
PROTEIN
7.3 g
CARBS
108.3 g

Cooking Instructions

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Step 1
Line a 10-inch springform pan with parchment paper.
Step 2
Using a bowl with a hand mixer, or a stand mixer, cream together Vegan Cream Cheese (1 1/2 cup), Peanut Butter (1/2 cup), and Granulated Sugar (3/4 cup).
Step 3
In batches, slowly mix in the Powdered Confectioners Sugar (1 1/2 cup).
Step 4
Scrape the sides of the bowl to ensure everything is mixed and add in the Coconut Whipped Topping (2 1/2 tub). Mix to combine. Transfer 1/2 of the mixture into a second mixing bowl and set aside.
Step 5
Into the remaining mousse add the Premium Cocoa Powder (2 tablespoon) and mix until well combined. Set aside.
Step 6
Dunk an Oreo® Chocolate Sandwich Cookies (3 package) into the Non-Dairy Milk (1/2 cup) and place onto the bottom of the prepared pan. Repeat to cover the entire bottom of the pan like a crust.
Step 7
Spread half of the plain peanut butter mousse over the Oreos. Repeat another layer of dunked Oreos over the mousse.
Step 8
Spread half of the chocolate mousse over the second Oreo layer and repeat, until you run out of mousse. The top layer should only be mousse, not cookies. Freeze at least 2-3 hours, or until firm. Overnight is recommended.
Step 9
Chop the remaining cookies into pieces and top your cake randomly, near the center. Drizzle with Dairy-Free Chocolate Sauce (to taste).

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Nutrition Per Serving
Calories
763
% Daily Value*
Fat
36.8 g
47%
Saturated Fat
11.9 g
60%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
108.3 g
39%
Fiber
4.1 g
15%
Sugars
72.0 g
--
Protein
7.3 g
15%
Sodium
575.0 mg
25%
Vitamin D
--
--
Calcium
62.5 mg
5%
Iron
5.2 mg
29%
Potassium
250.7 mg
5%
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