This Dairy Free Chocolate Mousse is that kind of healthy treat that takes you only a feel minutes to whip up.
The only extra work here is actually having to wait for the coconut cream to chill overnight.
But let’s be honest that this is extra work for your fridge, right? 😁
On the absolute plus side, this recipe is absolutely delicious!
Not even the fussiest of the eaters would think this chocolate mousse is dairy free.
And you can totally adapt it to a vegan version by replacing honey with coconut sugar, that works just as fine. Perfection!
2 cans of coconut cream, chilled overnight
¼ cup of honey
½ cup of cocoa powder
A pinch of salt
Open the coconut cream cans and scoop out only the solid coconut cream into a mixing bowl. Whip it until soft and creamy. Reserve 4 tablespoons of it for later.
Tip: you can use the remaining water in the cans for cooking or smoothies
Add honey, cocoa powder, and salt, mixing until well combined.
Pour the mixture into 2 serving bowls and keep refrigerated until serving time.
It’s DONE! 🎉
Serve it with one tablespoon of that cream we previously reserved, and garnish with grated dark chocolate.
What I love the most about this zucchini and ricotta lasagna is that you can play with this recipe and create super yummy variations.
Sometimes I skip the ricotta and use mozzarella; sometimes I just use tomato sauce (without beef) to make a vegetarian version.
As the saying goes: the sky is the limit. 🙂
Also, this is usually my weekend special dish.
I don’t know why but lasagna always sounds to me as a perfect Sunday lunch option. 😆
And in case you are thinking “but I’ve had zucchini lasagna before, it’s always soggy and full of water!”, stop thinking and read my recipe!
I will show you how to prepare it the right way; soggy zucchini lasagna never again!
3 medium zucchinis, sliced
500 grams of minced beef
½ medium onion, chopped
1 tablespoon of minced garlic
2 cups of tomato sauce
Salt and black pepper to taste
1 cup of ricotta cheese
¼ cup of parmesan cheese, grated
First, place your zucchini slices in a food container and sprinkle some salt over them making sure all the slices are coated with salt.
Be careful to not salt them too much. Let them rest for 30 minutes. ⏰
This will make the zucchinis release all their water, resulting in a non-soggy lasagne. 🙂 #nowyouknow
Meanwhile, add minced beef in a frying pan and cook it for 10 minutes. Then add, onions and garlic, and cook for more 5 minutes.
Next, add the tomato sauce, season with salt and black pepper, and let it simmer for another 5 minutes. Reserve.
Now, let’s assemble this beauty!
Start by creating a layer of beef and tomato sauce, then add a layer of zucchini, and finally a layer of ricotta cheese.
Repeat it until you get a final layer of ricotta cheese. Finish with a layer of grated parmesan cheese.
Bake it for 40 minutes at 180C (356F). ⏰
It’s DONE! 🎉
Let it rest for 10 minutes before serving.
Did you know? Zucchini (or courgette, for the British) is a well-known green vegetable … but it can also happen to be golden-yellow! A variety produced in the Netherlands has a distinctive colour and it is appropriately called golden zucchini. 🙂