Lasagna - Paleo Chocolate

Prep Notes

When you make this recipe I suggest you dry the shredded zucchini a bit with paper towels, or you will get delicious mush!


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 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 chocolate Chips

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

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


Bottom Layer: Chocolate “Oreo” Cake:

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:

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. 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.


Food porn, for sure...!