With layers of cookie dough, chocolate mousse and strawberry whip, this triple-decker cookie lasagna will please adults and kids alike!
What could be more indulgent than three unique desserts combined into one tempting treat? A chewy chocolate chip cookie crust is layered with fluffy dark chocolate mousse, then finished with a creamy layer of strawberry whipped cream.
Each layer of this cookie lasagna has only a handful of ingredients. The cookie layer is made from a base of gluten-free almond flour to mimic traditional cookie dough.
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For the simple mousse layer, you’ll only need raw cacao powder with ultra-rich coconut cream and stevia. Tip: You can use the mousse as a pie filling, a frosting in place of buttercream, or simply eaten as a treat by itself. Similarly, the strawberry whip layer can be used to fill Paleo pies, pastries, and cake too.
Begin by pressing the cookie dough into the bottom of an 8×8 inch baking pan. Bake until the edges are golden brown, then allow it to cool completely before spreading the chocolate mousse layer on top to prevent melting. Refrigerate to set while preparing the strawberry whip. In a food processor, blend strawberries, coconut cream and stevia until smooth, then add chopped strawberries and pulse just long enough to combine without breaking down the chunks. Smooth the strawberry layer on top and chill 30 minutes longer to set. Slice into squares and serve. It’s perfect for warm weather entertaining!
3-Layer Cookie Lasagna
3-Layer Cookie Lasagna
Jennafer Ashley- 8x8 inch baking pan
- Mixing bowl
- Hand mixer
For the Cookie Layer:
- 1 ½ cups almond flour
- 1/3 cup coconut sugar
- 1/8 t sea salt
- 2 eggs
- 1/4 cup coconut oil, melted
- 1/3 cup dark chocolate chips
For the Chocolate Mousse Layer:
- 2 cups coconut cream
- 2 T raw cacao powder
- 2 t stevia
For the Strawberry Layer:
- 2 cups coconut cream
- 1/2 cup strawberries, halved
- 1/2 cup strawberries, chopped
- 2 t stevia
- Preheat oven to 325°F. Grease an 8x8 inch baking dish with coconut oil.
- To make cookie layer, combine almond flour, coconut sugar and sea salt in a mixing bowl. In a separate bowl, beat eggs. Stir eggs into dry ingredients. Stir in coconut oil and chocolate chips.
- Press mixture into bottom of pan evenly. Bake for 12-14 minutes. Cool completely.
- For the chocolate mousse layer, use a hand mixer to beat coconut cream, cacao powder and stevia powder until thick and smooth. Pour over cookie layer and spread evenly. Place in refrigerator to set.
- For the strawberry whip layer, combine coconut cream, 1/2 cup halved strawberries and stevia in a food processor. Pulse until strawberries are blended in. Add chopped strawberries and pulse to combine while leaving chunks visible.
- Smooth strawberry layer over chocolate layer and refrigerate 30 minutes to set. Slice into squares before serving.
Looking for Paleo ingredients? Here are a few we’d recommend:
Almond Flour (Bob’s Red Mill)
Cold Pressed Coconut Oil (Viva Naturals)
Coconut Cream (Native Forest)
Raw Cacao Powder (Healthworks)
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