Chocolate Lasagna Vegan Gluten Free
A delightful 7-layer vegan and gluten-free chocolate lasagna that combines rich cocoa flavors with creamy coconut, perfect for any occasion.
Ingredients
Crust
- 1 ½ cups gluten-free chocolate cookies, crushed
- ¼ cup coconut oil, melted
Chocolate Layers
- 2 cups coconut cream
- ½ cup maple syrup Can substitute with agave nectar or coconut sugar.
- 1 cup cocoa powder Adds intense chocolate flavor.
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup dairy-free chocolate chips
Instructions
Preparation
- Gather all your ingredients to streamline the cooking process.
- Crush the gluten-free chocolate cookies as fine as possible.
Base Layer
- Mix the crushed cookies with the melted coconut oil to form a crumbly texture.
- Press the cookie mixture firmly into the bottom of your chosen baking dish.
Chocolate Mixture
- In a separate bowl, combine the coconut cream, maple syrup, cocoa powder, vanilla extract, and salt.
- Beat together until everything is smooth and creamy.
Layering
- Spread half of your chocolate mixture over the base layer evenly.
- Sprinkle dairy-free chocolate chips evenly over the first layer of chocolate mixture.
- Pour the remaining chocolate mixture over the chocolate chips and spread it out evenly.
Chilling
- Cover the dish with plastic wrap and refrigerate for at least four hours to let it set.
Serving
- Once set, slice into portions and serve with a sprinkle of cocoa powder or extra chocolate chips.
- Enjoy your delightful Chocolate Lasagna with family and friends!
Notes
For a more decadent treat, consider adding a layer of nut butter or fresh fruits in between. Store leftovers in an airtight container in the refrigerator. Can freeze for up to three months.