Gluten-free choc-mint cookie ripple cake

Preheat your oven to 350°F (175°C).
Crush the gluten-free chocolate cookies into fine crumbs and mix with the melted butter until well combined.
Press the mixture firmly into the bottom of a 9×13 inch baking dish to form a crust.
Bake for about 10 minutes, then remove from the oven and allow to cool completely.
Make the Mint Cream Filling:

In a mixing bowl, beat the heavy cream until soft peaks form.
In another bowl, combine the softened cream cheese, powdered sugar, and peppermint extract. Beat until smooth.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Stir in the mini chocolate chips.
Assemble the Cake:

Spread half of the mint cream filling over the cooled cookie crust.
Place another layer of crushed gluten-free cookies on top of the filling.
Spread the remaining mint cream filling over the cookies, smoothing it out evenly.
Finish with a final layer of crushed cookies on top.
Prepare the Chocolate Topping:

In a small saucepan or microwave-safe bowl, melt the dark chocolate chips with coconut oil until smooth. Stir until fully combined.
Drizzle the melted chocolate over the top of the cake.
Chill:

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to set.
Serve:

Cut into squares and serve chilled. Enjoy the refreshing combination of chocolate and mint in this delightful ripple cake!
This Gluten-Free Choc-Mint Cookie Ripple Cake is perfect for gatherings or as a sweet treat at home. Enjoy!