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No-Bake Red, White and Blue Icebox Cake

No-Bake Red, White and Blue Icebox Cake for Easy Summer Fun

Indulge in this No-Bake Red, White and Blue Icebox Cake for a festive summer treat that’s easy to make and delicious.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Rolled Oats Provide structure and chewiness
  • 1 cup Nut Butter Binding agent; can use almond or sunflower seed butter
For Sweetness
  • ½ cup Honey or Maple Syrup Natural sweetness; use maple syrup for a vegan version
For Chocolate Flavor
  • ½ cup Cocoa Powder Ensure it is unsweetened for best results

Equipment

  • Mixing Bowl
  • baking sheet
  • spatula
  • Cookie scoop
  • Refrigerator

Method
 

Step-by-Step Instructions
  1. Combine rolled oats and cocoa powder in a medium mixing bowl. Stir until evenly mixed.
  2. In a larger bowl, combine nut butter and honey or maple syrup. Mix until smooth and creamy.
  3. Transfer cocoa-oat mixture to wet ingredients. Stir until sticky and well-coated.
  4. Drop heaping tablespoons of the mixture onto a lined baking sheet, spacing them apart.
  5. Refrigerate for at least 30 minutes to allow cookies to firm up.
  6. Enjoy fresh or store in an airtight container in the fridge for up to 1 week.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 50mgPotassium: 120mgFiber: 3gSugar: 8gCalcium: 50mgIron: 1mg

Notes

Store cookies at room temperature for up to 3 days, or refrigerate for up to 1 week. They can be frozen for up to 3 months.

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