You are going to love this chocolate peanut butter icebox cake. The chocolate cake base has a creamy filling full of peanut butter that is topped with peanut butter cups and a chocolate ganache drizzle. My kids love that chocolate peanut butter combo and devoured this dessert. For more easy, no-bake desserts, be sure to check out: paleo Twix cups, peanut butter granola cups, or chocolate peanut butter macadamia nut rocky road fudge.

No Bake Dessert

This gluten-free chocolate peanut butter icebox cake is one of the easiest desserts you will ever make. Classic icebox cakes mean that you don’t need to bake the cake! All you need is a box of chocolate cookies or graham crackers to make the cake layers at the base and in the middle. The peanut butter frosting couldn’t be easier and just requires a few simple ingredients like cream cheese, whipped topping, peanut butter and vanilla extract. The hardest part is just waiting for the dessert to set in the freezer, but you can lick the bowl while you wait!

Serving Suggestions

This easy make ahead dessert is great for a special occasion and would be the perfect birthday cake for the peanut butter lovers in your life! Because this is a no-bake dessert, it’s perfect for those hot summer months. This has become my go-to dessert to bring to summer barbecues. Since you do not need to turn the oven on, your kitchen will not get any hotter while you make it. This would also be a great dessert to make in silicone muffin cups and store in the freezer, so you have individual servings of this perfect dessert anytime you or your family want a single-serve of this delicious dessert.

Paleo Whipped Cream

If going the paleo route, you can substitute the dairy-free cream cheese, whipped topping and powdered sugar for paleo whipped cream. I would make two (2) times the recipe shown below. One can of coconut for each layer of the dessert.

Chill a can of full-fat coconut milk overnight.
Scoop out the full-fat coconut cream on top.
Add to a bowl with 1 tsp of vanilla extract and 2-4 TBS of honey or maple syrup.
Use an electric mixer and whip until fully combined.
You can add a couple of tablespoons of arrowroot to thicken the paleo whipped cream.
Store in the refrigerator.

If using for this recipe, add the chosen paleo nut butter and continued with the recipe.

Storage

You can store leftovers in the refrigerator or freezer. Wherever you choose to store your leftovers, just be sure they are stored in an airtight container or tightly wrapped in saran wrap. This dessert will keep for about 2-3 days in the refrigerator or up to 3 months in the freezer.

Simple Ingredients and Easy Paleo Swaps:

Simple Mills Chocolate Graham Crackers – If you are going for a paleo route, I suggest using Simple Mills cookies. If you just need to be gluten-free, Oreo cookies, chocolate wafers or chocolate chip cookies make delicious substitutions.
Dairy-Free Cream Cheese – If going a paleo route, I suggest making paleo whipped cream (coconut cream, maple syrup, and vanilla) as a substitute for the cream cheese and whipped topping.
Dairy-Free Whipped Topping – If tolerated, you can whip up heavy cream instead of using a dairy-free whipped topping. So Delicious makes my favorite brand of “cool whip” and is now sold in most stores.
Powdered Sugar – For a low carb option, you can cut the powdered sugar in half or even substitute with monk fruit.
Vanilla Extract – I love adding vanilla extract to just about every dessert. It gives it such a warm, homemade taste.
Peanut Butter – I used creamy peanut butter. If you are looking for a paleo option, almond butter makes a great substitute, or use any of your favorite nut butters.
Chocolate Peanut Butter Cups – If going paleo, you can omit this completely. If you need a peanut-free option, chocolate sun butter, almond butter, or cashew cups make great substitutes.
Chocolate Chips – Enjoy Life makes my favorite gluten free and dairy free brand. If going the paleo route, be sure to use chocolate chips that are naturally sweetened with date or coconut sugar. Hu makes a great brand for this.
Coconut Oil – Anytime I melt chocolate, I like to add in about one tablespoon of coconut or avocado oil for every cup of chocolate chips to ensure that the chocolate melts evenly and does not seize up.