Raw Plum trifle
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!
Hope you enjoy! 
Serves 6-8
Ingredients:
For the nut topping:
1 cup/125g pecans
1 tbsp. coconut sugar
6 dates
For the chocolate ganache:
¼ cup/50g coconut oil
½ cup/150g maple syrup
2 tbsp. cacao
For the vanilla layer:
1 ½ cups/225g cashews (soaked overnight)
¼ cup/75g maple syrup
1/4 cup/60ml water
¼ cup/50g coconut oil, melted
2 tsp. vanilla extract
For the blueberry layer
1 cup/100g blueberries
For the plum layer:
4 plums, stoned and chopped
2 cups/300g cashews Soaked overnight
¼ cup/75g maple syrup
2 tbsp. coconut oil
Method:
- 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.
- Get excited to eat it.
Krazy Kiwi x
Based on 2 Review(s)
