Paleo Chocolate Lasagna Just Happened

Paleo Chocolate Lasagne

Paleo Chocolate Lasagna

Did this just happen? It’s obscene. Here today (gone tomorrow obviously) we have a Paleo Chocolate Lasagna! Is that even a thing? Chocolate Lasagna? Well it is now. Yes there is regular lasagna and yes that’s wonderful and all for the gluten cheese eating world, but I want a lasagna that I can eat! And of course I want it to be a chocolate one because well, duh, we all know how I feel about chocolate. While scanning the internet for food porn, I saw a picture of a Non-Paleo version of this and I was IMMEDIATELY inspired to make it Paleo. On the original Non-Paleo recipe there was a crushed Oreo cookie crust bottom. Bitter Betty couldn’t find her car keys fast enough and almost ran to the store to get Oreo’s, but we sat down, had a long talk about right and wrong and I convinced her to try my Paleo version first. And so should you.

My first attempt of this recipe was miserable. It was literally…mush. It tasted freaking amazing though, it was like the bottom of a brownie sundae when all the ice cream and brownie are melted together at the end and taste crazy delicious. But obviously something wasn’t right and I figured out that it was my zucchini situation, it was making the cake watery and therefore it wouldn’t hold together. When you make this recipe I suggest you dry the shredded zucchini a bit with paper towels. That’s what I did the second time around and didn’t have any issues. This would be a great recipe to take to a potluck or a party or just somewhere that you want to show off to your friends how delicious Paleo can be!


    Paleo Chocolate Lasagna

    Bottom Layer: Chocolate “Oreo” Cake
    1/2 cup grass-fed butter (or sub another 1/2 cup coconut oil for 1 cup total)
    1/2 cup coconut oil, plus more for greasing the pan
    1 & 1/3 cups coconut palm sugar
    1 teaspoon vanilla
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon sea salt
    2 organic cage-free eggs
    1/2 cup canned coconut milk, full-fat (room temperature)
    2 teaspoons apple cider vinegar
    1/2 cup creamy almond butter
    1/2 cup coconut flour
    3/4 cup unsweetened cocoa powder
    1 cup shredded zucchini (with peel)
    1 cup Enjoy Life Mini Chocolate Chips (soy free, dairy free)

    1. Preheat the oven to 350°F. Lightly grease a 9 x 13 glass pan with butter or coconut oil.

    2. In a large mixing bowl combine together the butter, coconut oil, coconut palm sugar, vanilla, baking soda, baking powder, and salt. Then beat in the eggs, one at a time until thoroughly mixed.

    3. Stir in the coconut milk, apple cider vinegar, almond butter and coconut flour. Then stir in the cocoa, mixing until smooth. Lastly, fold in the zucchini and 1 cup of chocolate chips.

    4. Spoon the batter into your greased 9 x 13 glass pan. Bake for 30-35 minutes or until a toothpick comes out clean. While your cake is baking go ahead and prepare the center Paleo Chocolate Pudding layer and the top Paleo Whipped Cream Frosting layer. Let the cake completely cool before adding the other two layers.

    Middle Layer: Paleo Chocolate Pudding
    6 medjool dates
    4 ripe avocados
    3/4 cup unsweetened cocoa powder
    1/2 cup pure maple syrup
    4 tablespoons of unsweetened vanilla almond milk
    2 teaspoons vanilla
    few pinches of sea salt
    few sprinkles of cinnamon

    1. Soften your dates by placing them in a bowl of warm water while you prepare your other ingredients.

    2. Cut your avocados in half and remove the pits, then scoop them out with a spoon into a food processor, they should be soft and ripe so you won’t need to cut them, unless your food processor sucks and then you have bigger problems my friend.

    3. Now remove the pits from your dates and tear them in half. Then add remaining ingredients and puree until you have a smooth pudding consistency. You may have to scrape down the sides a few times. Transfer from the food processor into a bowl and place in the fridge while you make your Paleo whipped cream topping.

    Top Layer: Paleo Whipped Cream Frosting
    1 cup organic palm shortening
    1/2 cup canned coconut milk, full fat (room temperature)
    1/4 cup coconut flour
    1/4 cup unsweetened vanilla almond milk
    1/4 cup pure maple syrup
    2 tablespoons coconut oil (melted)
    1 tablespoon raw honey
    1 tablespoon arrowroot powder
    2 teaspoons vanilla
    pinch sea salt
    pinch of cinnamon
    1 cup Enjoy Life Mini Chocolate Chips (soy free, dairy free)

    1. Combine all ingredients except chocolate chips in a food processor and mix until well combined.

    2. Transfer whipped cream into a bowl and place in the fridge.

    3. After your cake has completely cooled it’s time to make your Paleo Chocolate Lasagna! Take your Paleo Chocolate Pudding and spread a thick layer on top of the cake like frosting. I used a rubber spatula for this. Now take your Paleo Whipped Cream Frosting and spread a layer on top of your Paleo Chocolate Pudding layer. Since the cream is a little thicker than the pudding I used a combination of a knife, rubber spatula and my finger to get it across the top without mixing the chocolate pudding layer into it. Do whatever works best for you.

    4. Lastly garnish by sprinkling the Enjoy Life Mini Chocolate Chips all across the top of your Paleo Chocolate Lasagna. I also melted some of the chocolate in my handy dandy Zip-Lock bag and did a chocolate swirly decoration thingy (technical name) over the top.


So I like to think that all my friends at CrossFit genuinely like me for me, but then I realized I think they just like me because I bring them all the things I cook for my blog! When I brought this Paleo Chocolate Lasagna in and dropped it off, things got cray. I was getting text messages and Facebook messages left and right! They absolutely LOVED it! Since Brad isn’t a huge sweets guy (what’s wrong with him!?) he only tried the original goopness monster version and he really liked that. Truth be told I did too. If there was a way I could photograph it and convince you to make it, trust me I would have. Anyway here you go, I really hope you decide to make this for you and your loved ones and/or CrossFit friends that only like you for your Paleo treats.

44 responses to “Paleo Chocolate Lasagna Just Happened

  1. Whoa that looks very decadent I have yet to make avocado type pudding although was assured it was good avocado means salsa to me but can be my lack of vison thank goodness you have an imagination so my mission is choc chips the only thing I am lacking to make these :)

  2. Coming out of lurkdom to say a cafe near my old house used to serve (non-Paleo) chocolate lasagna. OMG. It was amazing. I will definitely have to make this!

  3. Wow! Your recipes blow me away….can I really eat this and be paleo? Too good to be true. Can’t wait to try it-thanks for sharing!

    • So happy I’ve impressed you! These recipes are Paleo! Grain free, gluten free, dairy free, legume free. They’re meant to be eaten as treats and if you’re doing a 21 day sugar detox or a whole 30 I would finish those first and then enjoy these! Thanks for reading :)

  4. Holy moly!! I just found you from George’s C4 site and I am in LOVE!! Chocolate is a separate food group and I was so happy 2 yrs ago when I went Paleo and choc came with me! Your recipes are amazing and will be making and appearance in my house. I also agree with the gym friends comment since I test my skills on them; I refer to them as the willing guinea pig testers because my kids are a bit more ‘selective’. :)

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  6. This looks amazing!!! Im so making it. Is there an alternative to Coconut Crystals? I can’t get them in New Zealand! Thank you :)

    • I’m glad it got your stamp of approval! I made it, took exactly 3 bites for quality control purposes (stuffing my face purposes) and then gave the rest to my neighbors and CrossFit buddies! I would have literally eaten the entire thing, so yum! :)

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  8. I can’t wait to try this! I had a question though: the coconut milk for both parts of the recipe.. When you say at room temp should it not be refrigerated to thicken at all? Or refrigerate, then get to room temp? Thank you!

      • Thank you so much for your reply! I’m sorry I’ve got one more for you and this may be silly but the shredded zucchini (with peel) is that mean to shred it with a peeler? Just want to make sure :) thank you!!!

      • Yes! Sorry that is kinda confusing :) I just didn’t want people to peel the zucchini first then shred, (which is what I did the first time and it didn’t come out!) Would it read easier if I just said “shredded zucchini”? We’re in this together! Haha :)

      • Thank you so much for clarifying! I think the way you have it is great :) I asked my husband before you responded and he took it just the way you meant it! So maybe it was just me haha thank you!

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  11. This looks brilliant and it want to give it a shot, but is there anything I can replace the palm shortening with? Coconut oil maybe? Palm shortening and palm oil are the cause of rapid deforestation and loss of habitat for orangutans in Indonesia.

    • Yeah it’s pretty easy, I didn’t have any issues removing it, just to be on the safe side though, I would grease the pan a little more liberally than normal and then once it’s out of the pan add the remaining layers. Hope that helps!

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    • You should be fine leaving the vinegar out, it’s just meant to sour the coconut milk so it resembles a cream cheese flavor in the cake, and work as a leavener with the baking soda in place of baking powder. If you need a vinegar free version you can always use my chocolate cupcake base instead. It’s delicious!

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  14. I’ve just made this for Christmas day in Australia…. So you don’t serve it all in the original glass baking dish ? Hope it all stays together. I was thinking of layering with chocolate mousse and then sneaking it to the fridge to set a bit before Adding the cream so they don’t mix

  15. Looks delicious. I plan to make this for my book club but would like to make it the day before serving. Should I go ahead and assemble & just keep in refrigerator till time to serve? I’ve also thought about layering in a trifle dish, any reason this wouldn’t work?

    • I think this dessert would be great in a trifle dish! What a fun way to serve it! It should be fine to make ahead. The only thing is the cake layer may get a little crumbly staying in the refrigerator for a day. You could maybe prepare the other layers in advance, leaving the cake layer out of the fridge and then layer all at once in the trifle dish before the book club.

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