A no-bake vegan icebox cake with a creamy coconut milk filling, oat crust, and dates. Perfect for health-conscious dessert lovers. Chill until firm and enjoy a dairy-free dairy-free treat.
1 ½ cups rolled oats (blended for crust)
¼ cup melted coconut oil (or vegan butter)
⅓ cup maple syrup
½ cup date paste (or sun-dried tomatoes)
1 (13.5oz) can full-fat coconut milk
½ cup vegan chocolate chips (or cocoa powder)
1 tsp vanilla extract (optional)
Blend oats, ½ cup date paste, maple syrup, and coconut oil until crumbly. Press into an 8-inch greased pan.
Cover and refrigerate for 30 minutes to set partially.
In a bowl, whisk coconut milk, ½ tsp sea salt, vanilla extract, and ½ cup chocolate chips until smooth.
Layer ½ the mixture over the crust. Freeze for 1 hour to thicken slightly.
Spread remaining filling on top. Freeze for 4 hours or until firm. Let sit 15 minutes before slicing.
Chill mixing bowl cold to prevent coconut milk separation
Press oat crust tightly for a firm base.
Store in freezer for up to 3 days.
Top with fruit or vegan whipped cream before serving (not listed in ingredients).