Creamy Chocolate Lasagna
Hello there half a million chocolate lasagna! You might think “what the hell is she talkin’ about?!”…”Is this dessert worth half a million dollars?!” No, it’s not, but I still have a reason to celebrate! My Instagram family grew to 500k followers! Yes, 500k, that’s half a million people and I still can’t believe it to be honest. To learn more about my Insta journey keep reading below. And if you are just here for the recipe of this vegan, gluten-free, creamy chocolate lasagna you better jump right to the recipe because you want to make this deliciousness ASAP.
500k Instagram followers
Normally, I don’t share a lot of personal stuff in my blog posts because I think most visitors never read my blog posts anyway. They jump straight to the recipe and that’s it. And I mean that’s totally fine, I know we all have a busy life and why should someone read a 700 words blog post about food?! Reaching half a million Instagram followers makes me very happy though. I know it’s just a number but I am proud of what I achieved in 3 1/2 years. Growing an Instagram account organically from ZERO to 500k is hard work.
Working 7 days a week and 14 hours a day is pretty normal for me. Blogging is certainly a full-time job and being a perfectionist can make it difficult to enjoy some off time. I often make one hundred photos a day and then I decide that they aren’t Insta worthy. Stupid, I know. Going to bed at 2-3 am is something I need to stop doing as well. But still, I love what I am doing and getting hundreds of sweet comments and messages on Instagram every single day makes me very happy.
I appreciate every single follower and to me, they actually aren’t just followers, they are my Insta family. I met so many amazing people on Instagram who became real friends and that’s really wonderful. So, if you are following my Insta journey, THANK YOU! I appreciate you! If you happen to like my photos and even leave comments, well THANK YOU SO MUCH! You are awesome and I am very grateful that you are part of my Insta family.
Vegan Chocolate Lasagna
Now back to this #veganfoodporn lasagna. I hope it’s worth 500k, haha. To me it definitely is, I always wanted to make this recipe and this was the perfect time to try it out. We are talking about 4 layers of creamy deliciousness! Is this a dessert I would eat on a daily basis? Probably not. But celebrating my Insta milestone AND Christmas in a few days made me realize that I need this yumminess in my life. And since it’s plant-based it’s simply like eating a salad… (just kidding).
As mentioned in the recipe below, you can actually use your favorite brownie recipe. I have linked to my best vegan brownies, however, any brownie recipe is fine. You can even go to a store and buy a brownie baking mix if you want to save time.
I used silken tofu for the cream layer which made it super creamy. Adding coconut oil helps to firm up the layer a little bit and it also helps tastewise. But I know that some of you cannot eat soy, that’s why I also mentioned a second and even third soy-free alternative in the recipe notes. I also thought about making the cream layer for this chocolate lasagna with white (Japanese) sweet potatoes, however, this will result in a cream layer which isn’t very fluffy. It might still be an interesting and healthy option.
This Chocolate Lasagna is:
- Vegan (egg-free, dairy-free)
- Can be made refined sugar-free
- Fairly easy to make
- Worth the few extra pounds of weight gain (just kidding, I tried to make it as healthy as possible)
- Soft and creamy
Should you recreate this creamy Chocolate Lasagna, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes. And if you are part of my Insta family, don’t be shy and say “hi” in the comments below.
- 1 batch of these brownies (*see recipe instructions)
- 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.
- 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.
- 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!
- Check the recipe notes below for a soy-free cream layer.
- 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.