These pretty little desserts are so yummy and far more nutritious than traditional trifles. With 5 layers of delicious flavours and textures, they make such a fantastic after dinner treat. The best part about these tasty treats is there’s no cooking required whatsoever, so it’s a fail safe recipe for when you have guests around. They’re also gluten free, dairy free and vegan too!
YIELD
8 servingsPREP
40 minCOOK
0 minREADY
40 minIngredients
For the nut topping:
125g/4.5oz pecans
1 tbsp. coconut sugar
6 dates
For the chocolate ganache:
50g/2oz coconut oil
150g/5.50z maple syrup
2 tbsp. cacao
For the vanilla layer:
225g/8oz cashews (soaked overnight)
75g/2.5oz maple syrup
60ml/2fl oz water
50g/2oz coconut oil, melted
2 tsp. vanilla extract
For the blueberry layer
100g/3.5oz blueberries
For the plum layer:
4 plums, stoned and chopped
300g/10.5oz cashews Soaked overnight
75g/2.5oz maple syrup
2 tbsp. coconut oil
Directions
Add all the ingredients for the nut topping to a food processor and blitz until well combined. Set aside until later.
Add all the ingredients for the chocolate ganache to a blender and blend until smooth then add a small layer of chocolate to the bottom of each of your trifle glasses. Refrigerate while you make the next layers.
Add all the ingredients for the vanilla layer to a food processor and blitz until smooth, then place in the freezer to set (approx. 10 mins).
Add all the ingredients for the plum layer to a food processor and blitz until smooth, then place in the freezer to set (approx. 10 mins).
Add the blueberries to a blender and blitz.
Take the vanilla layer out of the freezer and layer it on top of the chocolate, then add a layer of blueberries and a layer of the plum mixture.
Add a final layer of chocolate ganache to the top of each glass with a sprinkle of the nut mixture.
Comments