Description
A rich and creamy chocolate lasagna made with vegan and gluten-free ingredients.
Ingredients
Scale
- 1 cup gluten-free chocolate cookies
- 1/4 cup coconut oil, melted
- 2 cups silken tofu
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup dairy-free chocolate chips
- 1 cup almond milk
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Crush the gluten-free chocolate cookies and mix with melted coconut oil.
- Press the cookie mixture into the bottom of a baking dish to form the crust.
- Blend silken tofu, cocoa powder, maple syrup, and vanilla extract until smooth.
- Spread half of the chocolate mixture over the crust.
- Sprinkle half of the dairy-free chocolate chips on top.
- Repeat the layers with the remaining ingredients.
- Bake for 25 minutes.
- Allow to cool before serving.
Notes
- Can be stored in the fridge for up to 5 days.
- Top with fresh berries for added flavor.
- Adjust sweetness according to your taste.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: chocolate lasagna vegan gluten free