No Bake Gluten Free Cake

Prep time: 30 mins Total time: 30 mins

Seriously easy, and delicious Ingredients

1 (16 oz) container of Justin's vanilla almond butter, room temperature Want to make your own? See "Homemade Vanilla Almond Butter"

1 (8 oz) package of cream cheese (vegan or dairy), softened 1 container of "Something Sweet Without Wheat" fluff 2 packages of gluten free graham crackers or Gluten Free Snickerdoodles For chocolate topping: 1/4 package chocolate chips 1/8 cup coconut oil

Instructions Use a blender to mix together the vanilla almond butter and cream cheese. Line a 11 x 6 inch pyrex dish with wax paper, press into sides. Use 1/3 of mixture to line the bottom of dish, make even. Use 1/4 container of fluff as next layer (make this layer thin, as it will ooze out the sides if too thick!) Layer graham crackers on top, break crackers as needed to cover entire layer (or flatten cookies and put in flat layer across top) Repeat two more times Place in refrigerator overnight. When ready to eat, melt the chocolate chips and coconut oil together (either use a double boiler, or microwave on 30 second intervals) until blended. Turn cake over onto platter. Remove wax paper

Drizzle chocolate on top. Cut and eat, being careful not to drown in bliss!

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