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Chocolate Lasagna

Dessert Lasagna that can be made Vegan!
Prep Time1 hr
Cook Time30 mins
Total Time5 hrs
Servings: 12
Author: Lisa@mummymade.it

Ingredients

Chocolate Lasagna

  • Brownie Vegan and Paleo options (see recipe below)
  • Whipped Coconut Cream see recipe below
  • Chocolate Mousse see recipe below
  • Chocolate see recipe below

Brownie

  • 230 grams roasted Sweet Potato-measured after roasting to roast sweet potato, place a whole sweet potato in a moderate oven for 60 minutes or until soft in the middle
  • 1 Tablespoon Coconut Flour
  • 1/2 Cup Coconut Oil melted
  • 3/4 Cup Cocoa
  • 1/4 Cup + 2 Tablespoons Maple Syrup
  • 3/4 Cup mashed Banana VEGAN or 3 Eggs (PALEO)
  • 3 teaspoons Vanilla Extract
  • 1 teaspoon Baking Soda
  • Dash of Salt

Whipped Coconut Cream

  • INGREDIENTS
  • 2 cans Coconut Cream 400ml can, lid removed and placed in the fridge over night (see Note)
  • 4 teaspoons Vanilla Extract
  • 4 teaspoons Maple Syrup

Chocolate Mousse

  • 3 small or 1 1/2 large Avocado
  • 1/3-1/2 Cup Cocoa unsweetened
  • 1/3-1/2 Cup Maple Syrup
  • 1 Tablespoon Vanilla
  • 2 Tablespoons Whipped Coconut Cream.

Chocolate

  • This makes 100 grams of Chocolate.
  • Store left over chocolate in the freezer for future use
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Cocoa
  • 1 Tablespoon Maple Syrup

Instructions

Chocolate Lasagna

  • Take the cooled brownie and spread with 1/2 the whipped coconut cream.
  • Spread the chocolate mousse over the whipped cream.
  • Spread the remaining whipped cream over the mousse and decorate with grated chocolate.
  • Place the Chocolate Lasagne in the fridge until ready to serve.

Brownie

  • Preheat the oven to 175C/350F.
  • Grease a casserole/baking tray (mine was 30cm x 20cm but any Lasagne style dish would work)
  • Place all the ingredients in a blender and mix until combined and smooth.
  • Pour the mixture into the greased tray and bake for 30 minutes, or until cooked through.
  • Allow to cool completely.

Whipped Coconut Cream

  • Spoon the thickened cream out of the can, discarding the watery remains.
  • Place the coconut cream, maple syrup and vanilla extract in a mixing bowl and whisk on high until thickened. The key is to forget about the cream and leave it to whip for at least 5 minute. Place the whipped cream back in the fridge to thicken before using.

Chocolate Mousse

  • Place the avocado, cocoa, maple syrup and vanilla in a blender.
  • Purée until smooth with no lumps or bumps remaining.
  • Taste the mousse at this stage. If there is still a strong taste of avocado add an extra Tablespoon of cocoa and maple syrup.
  • Transfer the Mousse mixture or the bowl of a kitchen stand mixer with a whisk attachment.
  • Add the coconut cream and whisk the Mousse until creamy.

Chocolate

  • Over a very low heat melt the coconut oil.
  • Add the maple syrup and stir.
  • Add the cocoa and stir until combined, ensuring no lumps.
  • Allow to cool slightly before using, or keep in freezer for future use.

Notes

Full Fat Coconut Milk can also be used. Only use the thickened milk from the top after the can has been in the fridge for 24 hours: