This No Bake Chocolate Raspberry Lentil Dessert Lasagna is the best red lentil recipe you will ever eat! It's a great healthy dessert recipe option for your next dinner gathering or potluck. Now you can have your dessert and healthy food too!
2pintsfresh raspberries* can substitute frozen, defrosted raspberries
½-1ozsemi sweet chocolate – shaved or grated chocolate
1/4 cupOptional: fresh raspberries
* This dessert is best if it sits overnight before serving, but it can sit for only 1-2 hours.
Spray a 9X13 pan with non stick spray.
Cook red lentils as directed on package. ( you can also use canned to save time) Puree lentils in food processor (this step is important for the texture of the dessert). Beat pureed lentils, cream cheese, raspberry jam, ground fennel and anise together until smooth.
In a separate bowl, beat whipping cream until it forms soft peaks, then add sugar and beat until stiff peaks form. Fold the whipped cream into the lentil mixture.
Put a single layer of the graham crackers on the bottom of the pan, then ½ the raspberry lentil mixture, then another single layer of graham crackers.
Gently mix in fresh (or defrosted) raspberries with chocolate pudding. * Reserve 1/4 cup of fresh raspberries for the garnish, if desired
Put the chocolate/raspberries mixture on top of the graham crackers and add another single layer of graham cracker.
Add the remaining raspberry lentil mixture over the final layer of graham crackers.
Refrigerate for 1-2 hours or overnight. * I usually let it sit overnight - it tends to be the perfect texture
garnish with fresh raspberries and shaved or grated semi-sweet chocolate.
*Use gluten-free graham crackers to make this recipe gluten-free
Chocolate Raspberry Lentil Dessert Lasagna
Amount Per Serving
Calories 357Calories from Fat 126
% Daily Value*
Saturated Fat 8g50%
Vitamin A 540IU11%
Vitamin C 17.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.