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.
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 pan into the freezer for about 30-60 minutes.
For the pudding layer, put all ingredients in a saucepan 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 pan 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. *Desserts with Xylitol should be never given to dogs.
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.