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
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 chocolate Chips
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 chocolate chips
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.