Plum Trifle

Ingredients

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

Preparation

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.

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About

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!