Chocolate lasagna

Chocolate lasagna

This chocolate lasagna will satisfy all dessert cravings you might have. It's creamy, dreamy, and delicious. The recipe is vegan, gluten-free, and fairly easy to make. It can be made a day ahead and stored in the fridge until serving.

Prep Time20 mins

Cook Time40 mins

resting time1 hr

Total Time1 hr

Course: Dessert

Servings: 9

Ingredients

Brownie Layer:

·         1 batch of these brownies (*see recipe instructions)

Cream Layer:

·         24 oz silken tofu (680 g) (*see recipe notes)

·         8 tbsp xylitol or sugar, powdered (80 g) (*see recipe notes)

·         3 tbsp coconut oil or vegan butter, melted (40 g)

·         2 tsp vanilla extract

Pudding Layer:

·         2 cups plant-based milk (480 ml)

·         5 tbsp xylitol or coconut sugar or regular sugar (50 g)

·         4 tbsp cornstarch (32 g)

·         3 1/2 tbsp cocoa powder (20 g)

·         1-2 tsp vanilla extract

·         Pinch of salt

Instructions

1.      Prepare the brownies as per the instructions in this recipe. You can also make your favorite brownie recipe or use a store-bought vegan brownie mix. Bake the brownies in an 8"x 8" prepared baking pan and let cool.

2.    For the cream layer, put all ingredients in a high-speed blender or food processor and blend until the mixture is creamy. Pour HALF of the cream onto the brownie layer and put the baking dish into the freezer for about 30-60 minutes.

3.    For the pudding layer, put all ingredients in a pan and bring the mixture to a boil. Once it boils, reduce the heat and let the pudding simmer for 2-3 minutes. Pour the pudding onto the cream layer.Refrigerate or freeze for 10 minutes.

4.    Finally, pour the remaining half of the cream layer onto the pudding layer. Add 1/4 cup of dairy-free chocolate chips (optional) and refrigerate the baking dish for at least 4 hours (better overnight) to set. Store leftovers in the fridge for up to 4 days. Enjoy!

5.    Check the recipe notes below for a soy-free cream layer.

Notes

·         You can use dairy-free, soy-free cream cheese instead of silken tofu, however, most brands contain a lot of fat. So, if you use store-bought cream cheese definitely leave out the coconut oil.Depending on the thickness of the cream cheese you might need to add a splash of plant-based milk to thin out the cream cheese.

·         Another soy-free alternative could be to use whipped coconut cream (the thick part of canned coconut milk after you put it in the fridge overnight). I haven't tried out this method, so I cannot say how well it works in this recipe.

·         I recommend using powdered sugar for the cream layer. You can simply put xylitol or regular sugar in your high-speed blender and mix for a few seconds until it's a fine powder.

Source  https://elavegan.com

Tweet