ASMR Chocolate Lasagne (Mostly No Talking)

After seeing these all over Pinterest, I decided it was time to make one for you guys! Read on for how to make it. :)



I didn't use a specific recipe, nor exact measurements. Sometimes I just like to go with the flow in the kitchen.

BISCUIT LAYER:
Crushed chocolate biscuits (Arnott's Choc Ripple) mixed with melted vegan butter (Nuttelex).

VEGAN CREAM CHEESE LAYER:
Raw cashews, lemon juice, apple cider vinegar, maple syrup, coconut milk and coconut oil - blended in a high-speed blender.

VEGAN MOUSSE LAYER:
Coconut milk yoghurt (Nakula brand, plain) mixed with cocoa powder and a little maple syrup.

Layer everything in a baking dish - biscuit base first, then the cream cheese, then the mousse.

Refrigerate for a few hours until set. (This is mainly for the vegan cream cheese which will be runny when it comes out of the blender. It will firm up in the fridge thanks to the coconut oil.)

Top with chocolate chips (I used Chef's Choice dark chocolate drops) or an extra layer of whipped coconut cream, if you desire.

As always, thank you for watching. ❤